Piri piri lamb with rice salad

Piri piri lamb with rice salad
  • Serves: 4
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 2
  • Syns per serving:

Our recipe uses just a little piri piri seasoning, so everyone can enjoy that warmth and flavour.


  • 8 lean lamb steaks (or 12 for a meat feast!), visible fat removed
  • 1 tbsp piri piri seasoning
  • low calorie cooking spray
  • lime wedges, to serve

for the rice salad

  • 350g dried long-grain rice
  • ½ cucumber, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 red onion, finely chopped
  • 1 bottled roasted pepper in brine, drained and roughly chopped
  • small handful of roughly chopped fresh mint
  • salt and freshly ground black pepper


  1. Cook the rice according to the packet instructions. Drain, rinse under cold water and transfer to a salad bowl. Mix in the remaining salad ingredients and season to taste.
  2. Meanwhile, season the lamb with the piri piri seasoning and spray with low calorie cooking spray. Place a large non-stick griddle pan or frying pan over a high heat. When it's smoking hot, cook the steaks for 3-4 minutes on each side if thin or 4-5 minutes each side if thick, or until done to your liking.
  3. Divide the rice salad between plates and serve with steaks and lime wedges.

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