Grape and Pine Nut Rice with Lamb

Preparation: 10 minutes

Cooking: 15 minutes

Serves 4

8 small lamb cutlets, trimmed of excess fat and grilled

1 cup rice

4 large flat mushrooms

1 tblspn olive oil

cup chopped flat leaf parsley

cup chopped mint

1 bunch grapes

cup pine nuts, toasted

2 tblspn olive oil, extra

1 lemon, juice and rind

1 bunch English spinach leaves

Freshly ground black pepper


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 well. Arrange spinach leaves on individual serving plates. Cover with rice mixture. Top with mushrooms and serve with grilled lamb cutlets.