Summery lamb pilaf salad

Method

1. Heat a griddle pan over a high heat (or fire up the barbie). Rub the lamb steaks with the oil and a sprinkling of seasoning, then sear on each side for 2-3 minutes for medium, depending on size, and set aside to rest. Meanwhile, heat the rice according to the packet instructions, then quickly fork through the butter, toasted spice, spring onions and chopped mint.
2. Slice the lamb across the grain, then stir through the pilaf mix along with a scattering of seasoning. Sprinkle over the pomegranate seeds, pine nuts and mint leaves to garnish, then serve. Enjoy warm – perhaps with a cold beer.