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Lamb Quinoa Salad

Iron-Rich Lamb Recipe

4

Serves

25 mins

Prep Time

12 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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High Iron

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Lamb,

Salads,

Lunch,

Dinner,

Ingredients

Lamb

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2-3, trimmed of any silver skin Quality Mark lamb rumps

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2-3 tsp ground cumin

Dressing

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1 lemon

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1, crushed garlic clove

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6 tbsp olive oil

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Quinoa salad

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1 cup, well washed quinoa

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1, finely sliced and soaked in water for 10 mins red onions

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1 tsp ground sumac

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2, finely sliced lebanese cucumber

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4, cut in half radish

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1, cored, seeded and finely sliced red capsicum

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2 handfuls watercress

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1 handful of, torn fresh mint

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pomegranate molasses

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feta

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.

More info

Nutrition Information per Serving (444g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2614 (625)kJ

Protein

35g

Total Fat

28g

Saturated Fat

5g

Carbs

45g

Sugars

10.7g

Sodium

319mg

Iron*

8.8mg

* Percentage of recommended daily intake (Aust/NZ)

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