Tuscan Lamb with Pesto Rice Salad

Serves 4, Prep and Cook 20 mins

800g lamb rump steaks 1 tblsp olive oil

1 tblsp Tuscan seasoning

PESTO RICE SALAD 450g bag microwave

family size brown rice ¹⁄³ cup basil pesto

2 tblsps lemon juice 1 tblsp olive oil

½ cup roasted capsicum

strips, drained 250g punnet cherry

tomatoes, halved

1 cup coarsely chopped

fresh parsley

1 To make salad, heat rice according to packet directions. Transfer to a large bowl. Cool slightly.

Combine pesto, juice and oil in a small bowl. Add to rice with capsicum, tomatoes and parsley. Season with salt and pepper. Toss well.

2 Meanwhile, toss steaks with oil and seasoning in a large bowl.

3 Heat a barbecue flat plate over a medium to high heat. Add steaks. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.

4 Serve steaks with pesto rice salad.