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Recipe

Lamb with quinoa tabouli

Mar 29, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Lamb with quinoa tabouli
  • 500 gram lamb fillets, trimmed
  • 1/4 cup olive oil
  • 2 teaspoon ras el hanout spice mix
  • 3 cup water
  • 1 cup quinoa, rinsed
  • 1 lebanese cucumber, finely chopped
  • 1 bunch bunch, parsley, leaves roughly chopped
  • 1 bunch mint, roughly chopped, reserve 1/2 cup leaves
  • 3 green onions, finely sliced
  • 1 lemon, juiced
  • 1 clove garlic, crushed
  • lemon wedges, greek yoghurt, to serve

Method

Lamb with quinoa tabouli
  • 1
    In a shallow dish, combine lamb with 1 tablespoon oil and spice mix. Season to taste and turn to coat. Marinate 30 minutes.
  • 2
    In a medium saucepan, combine water and quinoa. Bring to boil on high. Reduce heat to medium and simmer 6-8 minutes, until tender and water is absorbed. Rinse under cold water and drain well.
  • 3
    Transfer cooled quinoa to a large bowl with cucumber, herbs, onion, remaining oil, juice and garlic. Toss to combine well.
  • 4
    Heat a large frying pan on medium. Cook lamb 2-3 minutes each side for medium, or until cooked to your liking. Cover with foil and rest 5 minutes.
  • 5
    Thinly slice lamb and arrange over quinoa. Sprinkle with reserved mint leaves. Serve with lemon wedges and Greek yoghurt.

Notes

If preferred, use couscous instead of the quinoa. It doesn't require cooking - make it following packet instructions.

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