TheHummer
Cook
Minted Lamb and Rice Salad 500 g lamb leg steaks 3 tbsp olive oil 1 handful of mint, roughly torn 250 g long grain rice, cooked 1 red onion, finely sliced 1 small sweet cucumber 3 tbsp mint sauce 2 tbsp natural yoghurt salt to taste 1Trim the lamb and cut into thin strips. Place in a dish2Mix the olive oil with some fresh mint and pour over the lamb. Toss and coat evenly.3Mix the rice with the onion, cucumber, mint sauce and yoghurt. Chill4Cook the lamb under a grill for 2-3 minutes, until golden brown. Serve with the rice salad, garnished with the remaining fresh mint. Add salt to taste. Servings: 4
