Lamb cutlets with warm rice salad

1 Place half the cumin and half the paprika in a small bowl, mixing to combine. Sprinkle spice mixture evenly over lamb cutlets. Set aside.

2 Heat 3 teaspoons oil in a large, deep frying pan over medium heat. Add spring onion and capsicum and cook, stirring, for 5 minutes or until softened. Add lemon rind and remaining spices and cook, stirring, for 1 minute or until fragrant. Add broccoli, kale and 2 tablespoons water and cook, stirring occasionally, for 2–3 minutes or until broccoli is bright green and kale has wilted. Add rice and cook, stirring, for 2 minutes or until well combined.

3 Meanwhile, heat remaining oil in a large, non-stick frying pan or chargrill pan over high heat. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside to rest for 2 minutes.

4 Divide warm rice salad among serving plates. Top with lamb and serve with lemon wedges.