Ingredients
For the Welsh Lamb
- 8 – 10 Welsh Lamb cutlets
- 1 tbsp olive oil
- Salt and black pepper
- For the jewelled rice
- 250g basmati rice
- Pomegranate seeds
- 10 fresh mint leaves, finely chopped
- 30g fresh parsley, finely chopped
- For the chimichurri
- 30g fresh parsley, finely chopped
- 2 garlic cloves, minced
- 4 tbsp red wine vinegar
- 80ml olive oil
- ½ tsp dried oregano
- Pinch of chilli flakes (optional)
- Salt and pepper
20
Cooking Time
20
Prep Time
4
Serves
- Cook the basmati rice first and allow to cool slightly before tossing through the pomegranate seeds, mint and parsley.
- Mix all chimichurri ingredients together in a bowl and set aside to allow the flavours to develop.
- Rub the lamb cutlets with olive oil and season generously with salt and pepper. Barbecue for around 3 minutes on each side, or until cooked to your liking.
- Spoon the rice onto a serving platter, top with the lamb cutlets and finish with plenty of fresh chimichurri.
