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  • Quick
  • Easy
  • Serves 4
  • 10 mins prep
  • 5 mins cook

Lamb and rice salad

Lamb and rice salad

Lamb and rice salad, lamb recipe, brought to you by Woman's Day


Lamb and rice salad

  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 400 g lamb leg steaks, chopped
  • 3 cups cooked basmati rice (see notes)
  • 3/4 cup dried fruit medley, chopped
  • 1/2 cup coriander leaves
  • 1/2 cup flaked almonds, toasted
  • 2 green onions, sliced


  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 orange, grated zest and juice


Lamb and rice salad

  1. In a bowl, combine oil and cumin. Season to taste. Add lamb, tossing well to coat.
  2. Heat a large frying pan on high. Cook lamb for 3-4 minutes, turning, until browned.
  3. DRESSING: In a small jug, whisk all ingredients together. Season to taste.
  4. In a large bowl, combine rice, dried fruit, coriander, almonds and onion. Drizzle with 1/2 the dressing and toss well. Top with lamb and serve with extra dressing.


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