Grilled Lamb with Wintery Rice Salad

Serves 4.


  • 2 red onions.
  • 1 tsp cinnamon.
  • 1tbsp olive oil.
  • 400g/14oz lean lamb steak, or steak cut from the leg. 
  • 140g/5oz wild and basmati rice.
  • Handful mint, chopped.
  • Handful parsley, chopped.
  • 120g pack fresh pomegranate seeds.
  • 50g/2oz chopped pistachios.
  • 50g/2oz dried cranberries.
  • Juice ½ orange.
  • Juice ½ lemon.


  1. Grate 1 onion into shallow dish, add the cinnamon and ½ tbsp olive oil, then mix.

  2. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.

  3. Place the rice and 600ml water in a pan.

  4. Bring to the boil, then turn down and simmer, covered, until all water has evaporated – about 20 minutes.

  5. Take off the lid and cool.

  6. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries.

  7. Finally mix in the orange and lemon juice, the remaining olive oil and season well.

  8. Remove the lamb from the marinade, shaking off any excess.

  9. Griddle for about 5 mins on each side, depending on how you like your meat and serve with a big spoonful of rice.