Name: Lamb with quinoa tabouli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Lamb with quinoa tabouli

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

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

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.

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

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