Lamb steak with fig and carrot rice salad

This low-fat dinner is a healthy combination of lamb, flavoursome rice and baby spinach.

Recipe «Lamb steak with fig and carrot rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 300g brown rice, 1 large carrot, peeled, cut into 1.5cm pieces, Olive oil spray, 2 tsp ground cumin, 4 lamb leg steaks , 2 tsp finely grated orange rind, 2 tbsp fresh orange juice, 1 tsp grated fresh ginger , 6 dried figs, coarsely chopped, 1/2 cup chopped fresh continental parsley, Baby spinach leaves, to serve.

Ingredients:

• 300g brown rice 
• 1 large carrot, peeled, cut into 1.5cm pieces 
• Olive oil spray 
• 2 tsp ground cumin 
• 4 lamb leg steaks 
• 2 tsp finely grated orange rind 
• 2 tbsp fresh orange juice 
• 1 tsp grated fresh ginger 
• 6 dried figs, coarsely chopped 
• 1/2 cup chopped fresh continental parsley 
• Baby spinach leaves, to serve 

Instructions

1. Preheat oven to 220°C. Cook rice in a large saucepan of boiling water for 20 minutes or until tender. Rinse under hot water. Drain. Place in a large bowl.
2. Meanwhile, line a baking tray with non-stick baking paper. Place the carrot on the lined tray. Spray lightly with olive oil spray. Sprinkle with half the cumin. Toss to coat. Bake in oven for 20 minutes or until tender. While the carrot is cooking, rub the lamb with the remaining cumin. Season with pepper and spray lightly with olive oil spray. Heat a large non-stick frying pan over medium-high heat. Add half the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Repeat with remaining lamb.
3. Add the carrot, orange rind, orange juice, ginger, fig and parsley to the rice. Gently toss until just combined. Divide the lamb, rice mixture and spinach among serving plates. Serve.