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
400g butterflied lamb leg
1.5 tablespoons ras-el-hanout
300g butternut pumpkin
1/2 cup quinoa
1 red onion
3 sprigs mint
3 sprigs coriander
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.
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.
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).
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.
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