Cinnamon lamb steaks with rice and kale

  • serves 4
  • Easy

Fast and simple lamb steaks that are full of flavour make a healthy meal for four in under half an hour. With rice and curly kale to bulk it up and cinnamon, lemon and garlic to add lots of interest this makes a great new lamb dish for your midweek repertoire



  • lamb leg steaks 4 × 125g, trimmed of all fat
  • lemon 1, zested and juiced
  • cinnamon ½ tsp
  • olive oil
  • onion 1, chopped
  • garlic 4 cloves, sliced
  • curly kale 100g, chopped
  • basmati rice 200g
  • chicken stock 600ml
  • red chilli 2, seeded and sliced


  • 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.

Nutritional Information

  • Kcals 444
  • Carbs 44.6g
  • Protein 30.9g
  • Fat 17g
  • Salt 1.4g
  • Fibre 2.2g