Lamb Quinoa Salad
Iron-Rich Lamb Recipe
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National Lamb Day,
2-3, trimmed of any silver skin Quality Mark lamb rumps
2-3 tsp ground cumin
1, crushed garlic clove
6 tbsp olive oil
1 cup, well washed quinoa
1, finely sliced and soaked in water for 10 mins onions
1 tsp ground sumac
2, finely sliced Lebanese cucumbers
4, cut in half radish
1, cored, seeded and finely sliced red capsicum
2 handfuls watercress
1 handful of, torn fresh mint
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
* Percentage of recommended daily intake (Aust/NZ)