Grape and Pine Nut Rice with Lamb 

Something different for lamb!

Ingredients:

8 small lamb cutlets, trimmed of excess fat and grilled

1 cup rice

4 large flat mushrooms

1 Tbsp olive oil

3/4 cup chopped flat leaf parsley

3/4 cup chopped mint

1 bunch grapes

40 g pine nuts

1 lemon, juice and rind

1 bunch baby spinach, washed

1 fresh ground black pepper, to taste

Directions:

Cook rice according to directions on the packet.

Spray mushrooms with oil then grill for 3 minutes.

Combine rice, parsley, mint, grapes and pine nuts in a bowl. Combine oil with rind and juice of lemon. Add to rice mixture. Mix well.

Arrange spinach leaves on individual serving plates. Cover with rice mixture. Top with mushrooms and serve with grilled lamb cutlets.

Author:

Fresh Finesse

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