Name: Lemon thyme lamb with fennel and parsley quinoa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 200g quinoa; 4 lamb backstraps (about 200g each); 11.80 gm Dijon mustard; 40.00 ml lemon thyme leaves; 2 small fennel bulbs, trimmed, thinly sliced; 125.00 ml chopped flat-leaf parsley leaves; 18.20 gm olive oil; 1 garlic clove, finely chopped; Zest and juice of 1 lemon; Lemon wedges, to serve; Harissa, to serve (see note)

Lemon thyme lamb with fennel and parsley quinoa

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Exotic lamb and quinoa dish for a flavorful dinner.

Ingredients:

200g quinoa
4 lamb backstraps (about 200g each)
11.80 gm Dijon mustard
40.00 ml lemon thyme leaves
2 small fennel bulbs, trimmed, thinly sliced
125.00 ml chopped flat-leaf parsley leaves
18.20 gm olive oil
1 garlic clove, finely chopped
Zest and juice of 1 lemon
Lemon wedges, to serve
Harissa, to serve (see note)

Instructions:

Boil quinoa in a large pan until tender, about 12 minutes. Drain.
Rub the lamb generously with tangy mustard, fragrant thyme, and a perfect pinch of salt and pepper. Heat a spacious non-stick pan over medium-high heat with a touch of oil. Sear the lamb for 3 minutes on each side until it reaches your desired doneness. Rest the lamb, covered, for 5 minutes before serving.
Combine the cooked quinoa with the remaining ingredients and season to taste. Serve the thickly sliced lamb over the quinoa, drizzle with lemon juice, and harissa sauce.

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