Name: Grilled lamb with pickled beetroot and quinoa salad recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 42.00 gm fresh lemon juice; 18.20 gm extra virgin olive oil; 1 garlic clove, crushed; 300g lean lamb backstrap, trimmed; 30.00 ml white balsamic vinegar; 7.20 gm honey; 250g pkt pre-cooked beetroot, diced; 1/2 small red onion, finely chopped; 90g trimmed kale, chopped; 200g snow peas, thinly sliced; 385g (2 cups) cooked quinoa; 2 tsp dukkah

Grilled lamb with pickled beetroot and quinoa salad recipe

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Succulent grilled lamb, bursting with flavor, ideal for a satisfying and wholesome dinner.

Ingredients:

42.00 gm fresh lemon juice
18.20 gm extra virgin olive oil
300g lean lamb backstrap, trimmed
30.00 ml white balsamic vinegar
7.20 gm honey
250g pkt pre-cooked beetroot, diced
1/2 small red onion, finely chopped
90g trimmed kale, chopped
200g snow peas, thinly sliced
385g (2 cups) cooked quinoa
2 tsp dukkah

Instructions:

In a shallow dish, mix together 1 tablespoon of zesty lemon juice, 2 teaspoons of oil, and garlic. Add the lamb, ensuring it's coated well. Cover and let it marinate for 10 minutes to absorb all the flavors.
In a bowl, mix balsamic vinegar, honey, and a pinch of salt. Add beetroot and onion, tossing to coat. Allow to pickle for 10 minutes.
Preheat a barbecue grill or chargrill pan on medium-high. Cook the lamb for 2 minutes on each side for a medium doneness, or until it reaches your desired level of doneness. Transfer the lamb to a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing.
In a large bowl, mix together the leftover lemon juice and oil. Add in the kale and massage with your hands to evenly coat with the oil mixture. Mix in the snow peas, quinoa, and pickled beetroot. Toss everything together. Serve the salad on plates, topped with lamb and a sprinkle of dukkah. Enjoy!

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