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Moroccan spiced lamb with quinoa salad
Moroccan spiced lamb with quinoa salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
"Delicious and quick weeknight meal bursting with flavor, a must-try!" - Chef David Backhouse
Ingredients:
  • 150g (1 cup) quinoa
  • 250ml (1 cup) water
  • 20.00 ml Moroccan seasoning
  • 2 (about 300g each) lamb racks, French trimmed, excess fat trimmed
  • 36.40 gm olive oil
  • 110g (2/3 cup) pitted kalamata olives, halved
  • 140g (2/3 cup) sun-dried tomatoes, halved
  • 400g can cannellini beans, rinsed, drained
  • 1 red onion, thinly sliced
  • 40.00 ml drained baby capers
  • 165.00 ml chopped fresh continental parsley
  • 80ml (1/3 cup) olive oil
  • 40.00 ml Red Wine Vinegar
  • 2 anchovy fillets, finely chopped
  • 2 tsp crushed garlic
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat your oven to 180°C. Rinse the quinoa under cold water in a fine sieve. In a saucepan over medium-high heat, bring the quinoa and water to a boil. Then, reduce the heat to low, cover, and gently simmer for 10 minutes until the liquid is absorbed. Fluff it up with a fork and let it cool.
  • Massage the aromatic Moroccan seasoning onto the lamb. In a large frying pan over medium-high heat, warm the oil. Sear the lamb for 2 minutes on each side until beautifully browned. Place the lamb on a rack over a baking tray and roast for 20 minutes for a perfect medium cook or to your desired doneness. Rest the lamb for 10 minutes, covered with foil, before serving.
  • In a large bowl, mix together quinoa, olives, tomato, beans, onion, capers, and parsley. Season with pepper. In a small bowl, whisk together oil, vinegar, anchovy, and garlic. Pour the oil mixture over the quinoa mixture and toss well to combine.
  • Cut the lamb into cutlets, arrange the quinoa mixture on plates, place the lamb on top, and serve with Greek yoghurt.

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