Ingredients
- 1 cup beef stock
- 3 Tblspn. balsamic vinegar
- 1 clove garlic, crushed
- 1/4 tspn. cracked black pepper
- 8 lamb leg steaks (approx. 100 - 120g each).
- Spinach and Rice Salad:
- 1 1/2 cups vegetable stock (375ml)
- 1 cup long grain rice
- 1/2 red onion, finely sliced
- 100g baby spinach leaves
- 1/2 cup toasted slivered almonds
- 2 Tblspn. olive oil
- 1 Tblspn. fresh lemon juice
- freshly cracked black pepper, to taste.
Description
Balsamic Lamb With Spinach And Rice Salad - A Light, Quick Evening Dinner With A Little Before Hand Marinating.
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