Grilled Lamb with Broad Beans and Rice

This is a lovely recipe that can be served as part or the whole of a meal. Experiment a bit to get the perfect quanities for your needs. Take a look at our weights and measures chart if you use a system other than metric or imperial measures.

Serves 4

 

Ingredients

4 Lean Lamb Chops
8 Spring Onions
2-3 Cloves of Garlic Finely Chopped
500g/1lb Fresh Broad Beans Shelled - (If using dried then soak them over night)
250g Brown Basmati Rice (Use white basmati if you can't find brown)
Pinch of Black Pepper
One Tablespoon of Chopped fresh Mint or two teaspoons of dry
A teaspoon of vegetable oil

 

Method

  1. Pre-heat the grill to moderately hot.
  2. Cut the Onions into small pieces and soften on a low heat in a little oil
  3. Stir the broad beans into the pan and after about two minutes add the rice
  4. Pour 750ml (Just over a pint) of water over the rice and cook for about 20 minutes (or as packet instructions) until the rice is soft and all the water is absorbed, making sure it doesn't boil dry
  5. As this is cooking grill the Lamb on both sides turning after about 6-10 minutes or when browned
  6. Mix the mint and pepper in with the rice and beans cook for a further minute and serve with the lamb.

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