Balsamic Lamb with Spinach and Rice Salad

1 cup (250ml)  Campbell's Real Stock - Beef
3 tbsp balsamic vinegar
1 clove garlic, crushed
1/4 tsp cracked black pepper
8 lamb leg steaks 
Spinach & Rice Salad
1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
1 cup long grain rice
1/2 red onion, finely sliced
100g baby spinach leaves
1/2 cup toasted slivered almonds
2 tbsp olive oil
1 tbsp fresh lemon juice
freshly cracked black pepper, to taste

Preparation Time: 20 minutes + 2 hours marinating
Cooking Time:  25 minutes
Make 4 servings
1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper. 
2. Place lamb into a large snap lock bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally. 
3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking. 

For Spinach and Rice Salad: 

1. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 - 15 minutes or until rice is tender and stock absorbed. 
2. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes.  Add baby spinach and
3. In a jug, or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks


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