Moroccan spiced lamb with quinoa salad

Recipes / Salads

"This is my perfect weeknight meal - its quick to prepare but packed with flavour" - David Backhouse (Winner Home cook of the year 2012)

Recipe «Moroccan spiced lamb with quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 150g quinoa, 250ml water, 1 tbsp Moroccan seasoning, 2 lamb racks, French trimmed, excess fat trimmed, 2 tbsp olive oil , 110g pitted kalamata olives, halved, 140g sun-dried tomatoes, halved, 400g can cannellini beans, rinsed, drained , 1 red onion, thinly sliced, 2 tbsp drained baby capers, 2/3 cup chopped fresh continental parsley, 80ml olive oil, 2 tbsp Red Wine Vinegar, 2 anchovy fillets, finely chopped, 2 tsp crushed garlic, Tamar Valley Greek Style Yoghurt, to serve.

Ingredients:

  • 150g quinoa 
  • 250ml water 
  • 1 tbsp Moroccan seasoning 
  • 2 lamb racks, French trimmed, excess fat trimmed 
  • 2 tbsp olive oil 
  • 110g pitted kalamata olives, halved 
  • 140g sun-dried tomatoes, halved 
  • 400g can cannellini beans, rinsed, drained 
  • 1 red onion, thinly sliced 
  • 2 tbsp drained baby capers 
  • 2/3 cup chopped fresh continental parsley 
  • 80ml olive oil 
  • 2 tbsp Red Wine Vinegar 
  • 2 anchovy fillets, finely chopped 
  • 2 tsp crushed garlic 
  • Tamar Valley Greek Style Yoghurt, to serve 

Instructions

  1. Preheat oven to 180°C. Place the quinoa in a fine sieve. Rinse under cold water. Bring quinoa and water to the boil in a saucepan over medium-high heat. Reduce heat to low. Cover and gently simmer for 10 minutes or until liquid is absorbed. Separate with a fork and set aside to cool.
  2. Rub the Moroccan seasoning over the lamb. Heat the oil in large frying pan over medium-high heat. Cook the lamb for 2 minutes each side or until browned. Transfer lamb to a rack over a baking tray. Roast for 20 minutes for medium or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest.
  3. Meanwhile, combine the quinoa, olives, tomato, beans, onion, capers and parsley in a large bowl. Season with pepper. Combine the oil, vinegar, anchovy and garlic in a small bowl. Add the oil mixture to the quinoa mixture and toss to combine.
  4. Slice the lamb into cutlets. Divide the quinoa mixture among plates. Top with lamb and serve with Greek yoghurt.