This Sumac Lamb with Quinoa Tabouli is a flavoursome and easy crowd pleaser.
Prep time: 10 minutes
Cook time: 20 minutes
– 4x 200g lamb backstraps
– 2 tblspns olive oil
– 2 tspns ground cumin
– 2 tspns ground cinnamon
– ½ tspn sea salt
– 2 cups quinoa cooked to packet instructions
– 1 cup couscous cooked to packet instructions
– ¼ cup sesame seeds lightly toasted
– 1 cup slivered almonds lightly toasted
– ½ cup pepita seeds
– ½ cup currants
– 1 cup dried cranberries
– 1 bunch continental parsley chopped
– 1 bunch mint chopped
– ¼ cup extra virgin olive oil
– Pinch salt and pepper
– 2 tblspns honey
– ½ cup lemon juice
Heat your frying pan, BBQ or George Foreman Mega Grill.
Place the lamb in a large baking tray and coat with oil, cumin, cinnamon, salt and oil. Place lamb on the BBQ or George Foreman Mega Grill with the lid closed, or cover your frying pan. Cook for 5-7 minutes until cooked through, then rest for 5 minutes somewhere warm.
Meanwhile, place all the dressing ingredients in a small jug, whisk and set aside.
In a large bowl, mix the cooked quinoa and couscous, sesame seeds, almonds, pepita seeds, currants, cranberries, parsley and mint. Pour over the dressing and toss to combine. Transfer salad to a serving platter.
Slice the lamb and place on top of the salad with extra mint leaves.
This recipe comes from Anna Burke – Home Economist at Spectrum Brands, and was created with the George Foreman Mega Grill RRP $199.99. For George Foreman stockist enquiries, please call 0800 736 776.
Image / Supplied