Lamb quinoa salad
Iron rich and full of goodness
4
Serves
25 mins
Prep Time
12 mins
Cook Time
Recipe author
Kathy Paterson
Take lamb rumps and give them a summery grain salad treatment with this delicious quinoa salad. It transports well and is the perfect office lunch.
Rate this recipe
Share
Ingredients
Lamb
2-3 Quality Mark lamb rumps
i
trimmed of any silver skin
2-3 tsp ground cumin
Dressing
1 lemon
1 garlic clove
crushed
6 Tbsp olive oil
i
Quinoa salad
1 cup quinoa
rinsed
1 red onion
finely sliced and soaked in water for 10 minutes
1 tsp ground sumac
i
2 Lebanese cucumbers
finely sliced
4 radishes
cut in half
1 red capsicum
finely sliced
2 handfuls watercress
i
1 handful of mint leaves
roughly torn
pomegranate molasses
i
Method
To Make Lamb
To Make Dressing
To Make Salad
To Serve
1
Preheat the oven to 190°C.
2
Heat a roasting dish in the oven.
3
Heat a frying pan over medium-high heat.
4
Rub lamb rumps with a little oil and the cumin.
5
Season and place in the hot pan and brown on both sides.
6
Transfer lamb to the hot roasting dish in the oven and cook for 10 minutes for pink lamb.
Start Timer
7
Remove from the oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes.
Nutrition Information per Serving (407g)
This nutrition analysis is based on 4 serves. This recipe is tagged low sodium as it has <120mg sodium per 100g.
Energy
2499kJ (597 kcal)
Protein
33.3g
Total Fat
35.8g
Saturated Fat
6.6g
Carbs
31.8g
Dietary Fibre
8.3g
Sodium
330mg
Iron
6.4mg
Zinc
5.1mg
Vitamin B12
1.4µg
