MIDDLE EASTERN BBQ LAMB WITH QUINOA, NECTARINE & PUMPKIN SALAD

Mix a wonderful Sami's Kitchen rub with Mirrool Creek lamb and the flame grill of a BBQ and you get one amazing combination. We've matched it with a delightful quinoa based salad that blends roast veg, herbs and fruit. A must make even if you don't have a BBQ (instructions provided for making this in the oven). 

30 Minutes. Gluten Free

Serves 2.

Ingredients
400g butterflied lamb leg
1.5 tablespoons ras-el-hanout
300g butternut pumpkin
1/2 cup quinoa
1 red onion
1 nectarine
3 sprigs mint
3 sprigs coriander
1 lemon
2 tablespoons (50g) yoghurt

Preheat oven & marinade lamb
Preheat oven to 200ºC on fan bake. In a bowl combine lamb with spices and 1 1/12 tablespoons of olive oil and season generously with salt. Put to one side until ready to cook.

Cook quinoa
Using absorption method, place quinoa in saucepan and cover with 1 cup of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot remove from heat and set aside for a minimum of 15 minutes.

Prepare vegetables
Peel and cut red onion into 8 segments. Dice butternut into 2cm cubes (removing skins). Line a baking tray with baking paper and spread out the veg. Season with salt and pepper and drizzle with olive oil. Toss and place in the oven once at temperature. Roast until caramelised (25 minutes).

BBQ lamb
Once vegetables are roasting turn on the BBQ or fry pan to a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Turn BBQ off and cover. Leave to cook in the residual heat for 10 minutes for the 2 & 4 serve pieces and 12 – 15 minutes for the 3 serve. If you are using a fry pan, then place in the oven once seared on 200ºC. The lamb will smoke a lot when cooking so open windows! Cover with foil and allow to rest for 5 minutes.

Make salad, dressing & serve
While lamb is resting combine the quinoa, roast veg, roughly chopped herbs and the nectarine sliced into thin segments, season with salt and pepper and toss to combine. In a small bowl add yogurt, zest and juice of half the lemon. Whisk to combine. To serve, cut the lamb into 1cm strips across the grain. Plate the salad. Top with the lamb and a drizzle of yoghurt. Squeeze over extra lemon if desired. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
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