Grilled lamb cutlets with currant & pine nut pilaf
- Ready In: 35 minutes
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves: 4
This is a simple and tasty pilaf that goes well with just about any kind of red meat. It's quick to make and works with quinoa or pearl barley too.
Ingredients
- 8-12 lamb cutlets on the bone
- PILAF:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1/2 green capsicum, diced
- 1 cup (250 g) basmati rice
- 2 cups (500 mL) reduced-salt chicken stock
- ½ cup (75 g) currants
- 1/2 cup chopped flat-leaf parsley, no stems
- ¼ cup roasted pine nuts
- SERVE WITH:
- wedges of fresh lime or lemon
Nutrition per serve
One serve = 3375 kJ (804 Cals), 28 g fat (includes 8 g saturated fat ), 75 g carbohydrate (includes 14 g sugars), 3 g fibre , 230 mg sodium. Read our nutrition rating system.
Directions
1. Dry roast the pine nuts in a non-stick fry pan over low heat for 4-5 minutes, giving them an occasional gentle swish so as not to burn. Remove from heat and set aside for later.
2. Heat the oil and capsicum in a medium pan 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. 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. Alternatively you can barbecue or grill the cutlets.
4. Arrange the pilaf on the plate, top with cooked cutlets and serve with a wedge of lime.
