Served with brown rice and a grape and feta salad, this recipe will be a hit at your next BBQ.
Place a pot of water on the boil for the brown rice. Leave to cook for 25-30 minutes.
Zest and juice 1 orange. Add the thyme, garlic, olive oil, salt and pepper. Marinate the lamb in the mix for at least 10 Minutes
Pick the mint, dill and parsley. Cut the grapes in half, cube the feta and slice the green shallot. Combine.
Place the lamb on a hooded barbecue on a high heat for 5 minutes on each side. Keep the hood closed during cooking. Once cooked rest for 5 minutes and cover in any excess marinade flavour.
Drain the brown rice and cool slightly. Toss with the other salad ingredients.
Dress your salad with the maple syrup, lemon juice and olive oil and season with a pinch of black pepper.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
BeefandLamb.com.au will show you how to add an extra punch to your favourite cuts by using marinades, spices and other bursts of flavour.
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