Chef Ray: Seared Smoked Paprika Lamb with Brown Rice and Beetroot Salad

Tri Training NZI wanted a qwik and simple meal to prepare for myself and my partner. Opening up the latest Healthy Food Guide this recipe jumped out and hit the spot perfectly.

From: Moulds, Jess (Sep 2016) 5pm Panic in Healthy Food Guide

Serves 4

Ingredients:

  • 4 medium beetroot (450g), peeled and cut into 2cm chunks
  • oil spray
  • juice of 1 lemon
  • ¼ cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon olive oil
  • 500g lean lamb steaks
  • 2 teaspoons smoked paprika
  • 2x 250g pouches Express Brown Rice and Quinoa
  • 120g (3 cups) baby spinach
  • ½ cup roughly chopped walnuts
  • 80g feta
  1. Preheat oven to 200°C on fan bake. Lightly spray beetroot with oil and bake for 20 minutes until just soft.
  2. In a small saucepan bring the the lemon juice, vinegar and maple syrup to the boil. Simmer for 4-5 minutes before removing from the heat and adding 1 teaspoon of olive oil to form a thin dressing.
  3. Heat a large non-stick griddle pan or fry pan on a high heat. Coat lamb with paprika and sear for 2-3 minutes on each side, or until cooked to your liking. Set aside to rest while preparing the salad.
  4. Cook rice following packet instructions. Lay spinach on a large serving dish and top with cooked rice and quinoa, beetroot, walnuts and crumbed feta. Dress with balsamic vinaigrette and serve salad alongside lamb.

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