2-3 Quality Mark lamb rumps
trimmed of any silver skin
2-3 tsp ground cumin
1 garlic clove
6 Tbsp olive oil
1 cup quinoa
1 red onion
finely sliced and soaked in water for 10 minutes
1 tsp ground sumac
2 Lebanese cucumbers
cut in half
1 red capsicum
2 handfuls watercress
1 handful of mint leaves
To Make Lamb
To Make Dressing
To Make Salad
Preheat the oven to 190°C.
Heat a roasting dish in the oven.
Heat a frying pan over medium-high heat.
Rub lamb rumps with a little oil and the cumin.
Season and place in the hot pan and brown on both sides.
Transfer lamb to the hot roasting dish in the oven and cook for 10 minutes for pink lamb.
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 (444g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2614 kJ (625 kcal)
* Percentage of recommended daily intake (Aust/NZ)