Grape and pine nut rice with grilled lamb cutlets
Preparation: 10 minutes Cooking: 15 minutes Serves: 4 Ingredients 8 small lamb cutlets, trimmed of excess fat and grilled 1 cup rice 4 big flat mushrooms 1 tbsp olive oil 3⁄4 cup chopped flat leaf parsley 3⁄4 cup chopped mint 1 bunch white seedless grapes
1⁄2 cup pine nuts, toasted 2 tbsp olive oil, extra 1 lemon, juice and rind 1 bunch English spinach leaves Freshly ground black pepper Method Cook rice according to directions on the packet. Brush mushrooms with oil then grill for 3 minutes. Combine rice, parsley, mint, grapes and pine nuts in a bowl. Combine extra oil with rind and juice of lemon. Add to rice mixture. Mix. Arrange spinach leaves on serving plates. Cover with rice mixture. Top with mushrooms and serve with grilled lamb cutlets.