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Chermoula spiced lamb rack with quinoa tabouli
Chermoula spiced lamb rack with quinoa tabouli
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Indulge in exotic Middle-Eastern lamb chops for a delicious dinner.
Ingredients:
  • 140g quinoa
  • 2 garlic cloves, crushed
  • 3.75 gm cumin
  • 1/2 tsp chilli flakes
  • 2.50 gm paprika
  • 27.30 gm olive oil
  • 800g lamb rack roast
  • 200g Perino tomatoes, quartered
  • 4 spring onions, thinly sliced
  • 375.00 ml flat-leaf parsley, finely chopped
  • 250.00 ml mint leaves, finely chopped
  • 42.00 gm lemon juice
  • 60g Persian Fetta, crumbled,
  • 18.40 gm oil reserved from the Persian Fetta
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 190C. Prepare the quinoa as instructed on the package. Once cooked, drain and let it cool completely.
  • In a small jug, mix together garlic, cumin, chili, paprika, and 1 tablespoon of olive oil. Season with salt and pepper. Place the lamb in a large glass or ceramic dish, then rub the marinade all over it. Let it marinate for 30 minutes.
  • In a large frying pan over medium heat, warm up the remaining olive oil. Sear the lamb on all sides for about 5 minutes until nicely browned. Transfer the lamb to a baking tray and roast for 15 minutes for medium-rare or until it reaches your preferred level of doneness. Let the lamb rest, covered, for 5 minutes before slicing into cutlets.
  • In a bowl, mix together quinoa, tomato, spring onion, parsley, mint, lemon, and the reserved oil from the feta. Season with salt and pepper. Crumble feta on top. Serve the lamb with the quinoa tabbouleh.

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