Instructions

Step 1
Cook basmati rice, following packet instructions or until tender. Cover and refrigerate.
Step 2
Meanwhile, brush lamb backstrap with some olive oil and evenly sprinkle each side with some ground cumin, salt and cracked black pepper. Set aside for 15 minutes to allow the flavours to develop.
Step 3
Heat a stovetop grill over high heat. Cook lamb for 3 minutes on each side or until cooked to your liking. Remove from heat, cover for 5 minutes to rest and slice.
Step 4
Toss rice with carrot, almonds, currants, coriander, ginger, 2 tablespoons olive oil, salt and cracked black pepper. Divide rice salad between four plates and top with lamb.