Cinnamon lamb steaks with rice and kale
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 4 × 125g lamb leg steaks, trimmed of all fat
- 1 lemon, zested and juiced
- ½ tsp cinnamon
- olive oil
- 1 onion, chopped
- 4 cloves garlic, sliced
- 100g curly kale, chopped
- 200g basmati rice
- 600ml chicken stock
- 2 red chilli, seeded and sliced
Method
- STEP 1
Rub the lamb with the lemon zest, cinnamon and 1 tsp of oil. Season well.
- STEP 2
Heat another tsp of oil in a non-stick saucepan and add the onion, 1 garlic clove and seasoning. Cook for 5 minutes, then add the kale, rice and stock. Put a lid on and cook on low heat for 8-10 minutes or until the rice is cooked.
- STEP 3
Heat a griddle pan until very hot. Cook the lamb for 3-4 minutes on each side until chargrilled. Heat 1 tbsp of oil and fry the chilli and remaining garlic until golden. Add the lemon juice and reduce until syrupy. Serve the lamb with the rice and lemon chilli sauce poured over.
