Grilled lamb cutlets with currant & pine nut pilaf

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This is a simple and tasty pilaf that goes well with just about any kind of red meat.

Ingredients

8 lamb cutlets on the bone

Pilaf:
1 tablespoon olive oil
1 onion, finely chopped
1½ cups (300g) basmati rice
2¼ cups (550ml) reduced salt beef stock
½ cup (75g) currants
1 - 2 tablespoons chopped parsley
¼ cup roasted pine nuts

Serve with:
wedges of fresh lime or lemon

Methods/steps

Make the salad:

1. Dry roast the pine nuts in a non-stick fry pan over low heat, giving them an occasional gentle swish so as not to burn.

2. Heat the oil in a saucepan over medium heat. Cook onion for 5 minutes, stirring until soft. Add rice and stir to coat. Add stock and currants and bring to the boil on high heat. Reduce heat to medium, cover and cook for around 15 minutes, until liquid is absorbed and rice is tender. Stir through parsley and the roasted pine nuts.

3. Meanwhile, heat a chargrill pan and spray with oil. Add the cutlets and cook for 4-5 minutes. Turn once during cooking.

4. Arrange the pilaf on the plate, top with cooked cutlets and serve with a wedge of lime.

Additional Tips

Preparation time: 20 min Cooking time: 15 min

Nutrition per serve:
One serve = 3375 kJ (804 cals), 28g fat (includes 8g saturated fat ), 75g carbohydrate (includes 14g sugars), 3g fibre , 230mg sodium. Read our nutrition rating system.