Balsamic Lamb with Spinach & Rice Salad

Prep Time: 1hr 40 Cook Time: 45 mins

INGREDIENTS

1 cup (250ml) Beef Stock
3 tbsp balsamic vinegar
1 clove garlic, crushed
1/4 tsp cracked black pepper
8 Rainbow Meats lamb leg steaks

Spinach & Rice Salad

1 1/2 cups (375ml) Vegetable Stock
1 cup long grain rice
1/2 red onion, finely sliced
100g baby spinach leaves
1/2 cup toasted slivered almonds
2 tbsp olive oil
1 tbsp fresh lemon juice
freshly cracked black pepper, to taste

 

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DIRECTIONS

STEP 1: In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper.

STEP 2: Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.

STEP 3: Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking.

For Spinach and Rice Salad:

STEP 1: Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 - 15 minutes or until rice is tender and stock absorbed.

STEP 2: Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and almonds.

STEP 3: In a jug or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks.