Grilled Lamb Steaks with Winter Rice

Grilled Lamb Steaks with Winter Rice is a simple yet flavourful dish that brings warmth and brightness to cooler days. Tender lamb is marinated in aromatic spices and grilled until caramelised, then served alongside a vibrant rice salad layered with herbs, citrus, and a touch of sweetness and crunch. It’s a satisfying meal that feels both comforting and fresh — perfect for a cosy dinner or relaxed weekend lunch.

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Grilled Lamb Steaks with Winter Rice

Ingredients:

Lamb & marinade:

2 red onions

1 tsp ground cinnamon

1 tbsp olive oil

400g lean lamb steak

Rice salad:

140g basmati rice

A generous handful of fresh mint, chopped

A generous handful of fresh parsley, chopped

120g fresh pomegranate seeds

50g shelled pistachios, roughly chopped

50g dried cranberries

Juice of ½ an orange

Juice of ½ a lemon

Avohaven Salt'nPeppa to season (or Salt and cracked pepper)

Instructions:

Grate one of the red onions into a bowl. Stir in the cinnamon and half the olive oil to create a paste. Add the lamb steaks and rub the marinade in well. Cover and set aside to marinate while you prepare the rest of the dish.

Rinse the rice under cold water. Place in a saucepan with 600ml of water and bring to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove the lid and let it cool slightly.

Finely dice the second red onion and stir it through the warm rice. Add the chopped herbs, pomegranate seeds, pistachios, and cranberries. Squeeze over the orange and lemon juice, drizzle with the remaining olive oil, and season to taste with salt and pepper. Toss everything together gently.

Heat a grill pan or BBQ over medium-high heat. Remove the lamb from the marinade, brushing off any excess. Cook for about 4–5 minutes on each side or until done to your liking. Let the lamb rest for a few minutes before slicing.

Slice the rested lamb and serve on top of or alongside the rice salad.

Note:

Want to make it vegetarian or just mix things up? Swap the lamb for thick slices of grilled halloumi. Simply slice the halloumi into 1–2cm thick pieces, brush lightly with olive oil, and grill or pan-fry over medium heat until golden on both sides. Its salty, squeaky texture pairs beautifully with the citrusy rice and pops of sweetness from the cranberries and pomegranate. It's a delicious, protein-packed alternative that turns this dish into a vibrant, meat-free main.