Balsamic Lamb with Spinach & Rice Salad

Serves: 4
Preparation Time: 140
Cooking Time: 25


  • 1 cup (250ml) Campbell's Real Stock - Beef
  • 3 tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 1/4 tsp cracked black pepper
  • 8 lamb leg steaks
  • Spinach & Rice Salad
  • 1 1/2 cups (375ml) Campbell's Real Stock - Vegetable
  • 1 cup long grain rice
  • 1/2 red onion, finely sliced
  • 100g baby spinach leaves
  • 1/2 cup toasted slivered almonds
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • freshly cracked black pepper, to taste


  1. In a jug or bowl, combine stock, balsamic vinegar, garlic and cracked black pepper.

  2. Place lamb into a large resealable bag, or non-metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.

  3. Remove lamb from marinade and cook, on a preheated BBQ, char-grill plate or frying pan, for about 2 minutes each side, or until cooked to your liking.

  4. For Spinach and Rice Salad:

  5. Place stock into a medium saucepan, stir in rice. Bring to the boil, reduce heat to low. Cover and cook for 12 - 15 minutes or until rice is tender and stock absorbed.

  6. Place rice into a large serving bowl, stir in onion and allow to cook for 10 minutes. Add baby spinach and almonds.

  7. In a jug or bowl, combine oil and lemon juice, season to taste with pepper. Pour over rice salad and toss gently to combine. Serve with lamb steaks.


From the Blog:

Follow Us: