SPRING LAMB SALAD WITH RASPBERRIES

2/3 cup wild rice
500g spring lamb fillets
200g baby spinach leaves
1 small Spanish onion, thinly sliced
400g fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon seeded mustard
1 tablespoon lemon juice
1 tablespoon dry white wine

Cook rice in pan of boiling water until tender; drain. Cook lamb in batches on heated, oiled barbecue or grill pan until cooked as desired. Cover lamb, rest 5 minutes; slice. Gently toss rice and lamb with spinach leaves, onion and raspberries. Drizzle with combined vinegar, mustard, juice and wine.