Coconut Lamb & Pistachio Rice Salad

Coconut Lamb & Pistachio Rice salad

• 100g pistachios roughly chopped
• 40g Coconut Flakes
• 2 cups cooked rice
• handful coriander, leaves and stalks roughly chopped
• 2 handfuls mint, leaves picked
• 2 Limes, zested and juiced
• 4 tbsp olive oil
• 4 tbsp korma paste
• 4 lamb leg steaks
• 1 green chilli, finely sliced

Method

Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice, I like to cook in a cup of water and a cup of vegetable stock.. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling. Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray (using Drummers Baking Tray & Parchment) and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.  Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.