Lamb Quinoa Salad
Iron-Rich Lamb Recipe
4
Serves
25 mins
Prep Time
12 mins
Cook Time
Recipe author
Kathy Paterson
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High Iron
Lamb,
Salads,
Lunch,
Dinner,
National Lamb Day,
Ingredients
Lamb
2-3, trimmed of any silver skin Quality Mark lamb rumps
i
2-3 tsp ground cumin
Dressing
1 lemon
1, crushed garlic clove
6 tbsp olive oil
i
Quinoa salad
1 cup, well washed quinoa
1, finely sliced and soaked in water for 10 mins onions
1 tsp ground sumac
i
2, finely sliced Lebanese cucumbers
4, cut in half radish
1, cored, seeded and finely sliced red capsicum
2 handfuls watercress
i
1 handful of, torn fresh mint
pomegranate molasses
i
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.
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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