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Cinnamon lamb steaks with rice and kale

Cinnamon lamb steaks with rice and kale

Name: Cinnamon lamb steaks with rice and kale
Total time: 30 min
Yield: serves 4
Cuisine: British
Ingredients: 4 × 125g lamb leg steaks trimmed of all fat; 1 lemon zested and juiced; ½ tsp cinnamon; olive oil; 1 onion chopped; 4 cloves garlic sliced; 100g curly kale chopped; 200g basmati rice; 600ml chicken stock; 2 red chilli seeded and sliced

Published: March 25, 2015 at 3:05 PM

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serves 4

Easy

Total time: 30 mins

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Fast and simple lamb steaks that are full of flavour make a healthy meal for four in under half an hour. With rice and curly kale to bulk it up and cinnamon, lemon and garlic to add lots of interest this makes a great new lamb dish for your midweek repertoire

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Alternatives

Complete the dish

Try this recipe for cinnamon lamb steaks, then check out our classic lamb steaks, served with tomato and rosemary.

Ingredients

Nutrition

4 × 125g lamb leg steaks

trimmed of all fat
1 lemon

zested and juiced
½ tsp cinnamon
olive oil
1 onion

chopped
4 cloves garlic

sliced
100g curly kale

chopped
200g basmati rice
600ml chicken stock
2 red chilli

seeded and sliced

Nutrition: per serving

kcal444
fat17g
saturates0g
carbs44.6g
sugars0g
fibre2.2g
protein30.9g
salt1.4g

Method

step 1

Rub the lamb with the lemon zest, cinnamon and 1 tsp of oil. Season well.
step 2

Heat another tsp of oil in a non-stick saucepan and add the onion, 1 garlic clove and seasoning. Cook for 5 minutes, then add the kale, rice and stock. Put a lid on and cook on low heat for 8-10 minutes or until the rice is cooked.
step 3

Heat a griddle pan until very hot. Cook the lamb for 3-4 minutes on each side until chargrilled. Heat 1 tbsp of oil and fry the chilli and remaining garlic until golden. Add the lemon juice and reduce until syrupy. Serve the lamb with the rice and lemon chilli sauce poured over.

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