Balsamic Lamb with Spinach and Rice Salad

Balsamic Lamb with Spinach and Rice Salad



Ingredients:-

1. 1 cup (250ml) Campbell's Real Stock - Beef
2. 3 tbsp balsamic vinegar
3. 1 clove garlic, crushed
4. 1/4 tsp cracked black pepper
5. 8 lamb leg steaks

Spinach & Rice Salad

1. 1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
2. 1 cup long grain rice
3. 1/2 red onion, finely sliced
4. 100g baby spinach leaves
5. 1/2 cup toasted slivered almonds
6. 2 tbsp olive oil
7. 1 tbsp fresh lemon juice
8. freshly cracked black pepper, to taste

Directions:-

Preparation Time: 20 minutes + 2 hours marinating
Cooking Time: 25 minutes
Serves: 4

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 almonds.

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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