BBQ lamb with rice salad

This easy rice salad is served with tender BBQ lamb. It's a great recipe to keep up your sleeve for busy weeknights.

4

5m

25m

Ingredients

  • 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic Marinade
  • 250g pkt Coles 7 Ancient Grains Microwavable Rice
  • 200g Perino tomatoes, halved
  • 1 continental cucumber, peeled into ribbons
  • 2/3 cup (160ml) Coles Kitchen Green Goddess Dressing

Method

STEP 1

Heat a barbecue grill or chargrill on medium. Spray the lamb with olive oil spray. Cook on the grill for 10-12 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. 

STEP 2

Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl and set aside for 5 mins to cool. Add the tomato and cucumber. Season and gently fold to combine.

STEP 3

Thinly slice the lamb. Divide the rice mixture evenly among serving bowls. Top with the lamb. Drizzle with dressing. Season to serve.

Dietary information

Gluten-free
Nut-free
Peanut-free
Sesame-free
Wheat-free
No added sugar

Nutrition Information

Per Serve

Energy: 3142kJ/752 Cals (36%)

Protein: 53g (106%)

Fat: 43g (61%)

Sat fat: 14g (58%)

Carb: 35g (11%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 858mg (43%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.