• 175g Lamb Leg Lamb Leg, roasted
• 255g wild rice Wild Rice, cooked
• 80g spinach Spinach, raw
• 80g cherry tomatoes Cherry Tomatoes
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• 10g butter Butter
• 10g parmesan Parmesan
• chopped parsley

1. 1

   Prep everything first: wash and trim the spinach and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the spinach and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the butter, parmesan for extra energy-dense calories.

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