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Balsamic lamb with spinach & rice salad

Serves: 4 people
Prep time:



  • 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

  • 2 cups (500ml) Campbell's Real Stock - Vegetable
  • 11/4 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


  1. In a jug or bowl, combine 1 cup Campbells Real stock - Beef, balsamic vinegar, garlic and cracked black pepper.
  2. Place lamb into a large snap lock 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.

For Spinach and Rice Salad:

  1. Place Campbells Real Stock - Vegetable 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. Remove from heat and let stand for 5 mins.
  2. Place rice into a large serving bowl, stir in onion and allow to cool for 10 minutes. Add baby spinach and almonds.
  3. 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.