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Lamb quinoa salad

Iron rich and full of goodness

4

Serves

25 mins

Prep Time

12 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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High Iron

Dairy Free

Ingredients

Lamb

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2-3 Quality Mark lamb rumps

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trimmed of any silver skin

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2-3 tsp ground cumin

Dressing

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1 lemon

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1 garlic clove

crushed

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6 Tbsp olive oil

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Quinoa salad

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1 cup quinoa

rinsed

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1 red onion

finely sliced and soaked in water for 10 minutes

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1 tsp ground sumac

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2 Lebanese cucumbers

finely sliced

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4 radishes

cut in half

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1 red capsicum

finely sliced

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2 handfuls watercress

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1 handful of mint leaves

roughly torn

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pomegranate molasses

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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.

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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 (444g)

This dish is high in fibre, which is great for gut health.

Energy

2614kJ (625 kcal)

Protein

35g

Total Fat

28g

Saturated Fat

5g

Carbs

45g

Dietary Fibre

28g

Sodium

319mg

Iron

8.8mg

Zinc

5.3mg

Vitamin B12

0.9µg