Name: Coriander lamb with roasted carrots and quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 2 tsp ground coriander; 2 tsp finely grated lemon rind; 1 garlic clove, crushed; 1 bunch Dutch carrots or 200g baby carrots, peeled, halved lengthways; 200g quinoa; 4 Lamb Forequarter Chops; 180g haloumi, thinly sliced; 35g hazelnuts; 42.00 gm lemon juice; 18.20 gm extra virgin olive oil, extra; 82.50 ml mint leaves; Lemon zest, to serve; Lemon halves, to serve

Coriander lamb with roasted carrots and quinoa

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Grilled lemon-infused lamb with coriander, haloumi, and golden baby carrots - a seasonal delight!

Ingredients:

2 tsp ground coriander
2 tsp finely grated lemon rind
1 bunch Dutch carrots or 200g baby carrots, peeled, halved lengthways
200g quinoa
4 Lamb Forequarter Chops
180g haloumi, thinly sliced
35g hazelnuts
42.00 gm lemon juice
18.20 gm extra virgin olive oil, extra
82.50 ml mint leaves
Lemon zest, to serve
Lemon halves, to serve

Instructions:

Preheat your oven to 180°C. In a small jug, mix together oil, coriander, lemon rind, and garlic. Spread the carrots on a greased baking tray and drizzle half of the garlic mixture over them. Gently toss to ensure the carrots are evenly coated. Bake for 30 minutes or until the carrots are tender.
In a saucepan over high heat, bring 1½ cups (375ml) water and quinoa to a boil. Cover, reduce heat to low, and simmer for 15 minutes until quinoa is tender and water is absorbed. Let it sit covered for an additional 5 minutes to steam. Fluff up the quinoa with a fork before serving.
Marinate the lamb in the garlic mixture in a large glass or ceramic dish. Heat up a barbecue grill or chargrill on high. Grill the lamb for 3 minutes on each side for medium doneness or to your preference. Rest the lamb on a plate covered with foil for 5 minutes before serving.
Grill the haloumi for 2 minutes on each side or until charred, then cover to keep warm while the lamb is resting.
In a big bowl, mix quinoa, carrots, haloumi, and hazelnuts. Portion onto plates with the lamb. Mix lemon juice and extra oil in a small bowl and drizzle over the salad. Season, then top with mint and lemon zest. Serve with lemon halves. Enjoy!

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