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%)
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.
Serves
4
Prep
5m
Cooking
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
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.
