Grilled Lamb Loin With Beet Pilaf - cooking recipe

Ingredients

1 (1 1/4 lb) lamb loin
1 tbsp lemon juice
1 tbsp olive oil
1 tsp fresh thyme leaves
9 oz cooked long-grain rice
7 oz shredded beets
2 oz baby spinach
4 oz soft goat cheese
2/3 cup fresh mint leaves
1 None lemon, cut into wedges

Preparation

Preheat grill. Combine lamb, lemon juice, oil and thyme in a bowl. Season. Grill for 5 mins per side, or until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine rice and beets. Season to taste.
Slice lamb thinly. Arrange on plates with pilaf and spinach. Top with cheese and mint. Serve with lemon wedges.