SPRING LAMB & COLOURFUL BROWN RICE SALAD

Earth laughs in flowers. ~Ralph Waldo Emerson, 


BBQ Roast Lamb and Brown Rice Salad

Ingredients:

2 cups Brown Rice
Pumpkin (cubed and roasted)
Goats cheese
Parsley
Basil/mint
Currants
Lemon

Step 1. Cook brown rice, drain and allow to cool
Step 2. Add roasted pumpkin bits, sprinkle some goats cheese, herbs, and some currants to add something sweet
Step 3. Dress with a basic lemon, vinegar and extra Virgin olive oil vinaigrette. Season with salt & pepper.

Lamb

1 leg of lamb - bring out of fridge 1 hr prior to cooking

Step 1. Rub lamb with olive oil, salt and Rosemary sprigs
Step 2. Cook on hooded bbq (45 mins per 1kg) at approx 180c
Step 3. Allow to rest for 10 mins then carve.