LAMB, TZATZIKI & QUINOA TAB­BOULEH MINI KEBABS

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

"This is the ultimate fin­ger food"

SERVES 4

2 x 350g lamb back­strap (or 700g lamb leg steak)

2 tbs ex­tra vir­gin olive oil

8 tor­tillas

Tab­bouleh

½ cup (100g) quinoa

½ bunch flat-leaf pars­ley, leaves finely chopped, plus ex­tra leaves to serve

½ bunch mint, leaves finely chopped

1 red onion, finely chopped

2 roma toma­toes, de­seeded and finely chopped

¼ cup (60ml) ex­tra vir­gin olive oil

Finely grated zest and juice of

1 lemon

Tzatziki

1 Le­banese cu­cum­ber, grated 1 gar­lic clove, crushed 1½ cups (420g) thick Greek-style yo­ghurt

For the tab­bouleh, bring a saucepan of wa­ter to the boil over medium heat. Add the quinoa and cook un­til ten­der. Drain and rinse un­der cold wa­ter to cool and then shake to drain ex­cess wa­ter. Com­bine with re­main­ing ingredients, sea­son and set aside.

For the tzatziki, com­bine all ingredients in a bowl, sea­son and set aside.

Brush the lamb with oil, then sea­son well with salt and freshly ground black pep­per. Heat a fry­pan over high heat, add the back­straps and cook, turn­ing, for 6-7 min­utes for medium rare. Set aside, lightly cov­ered in foil to rest for 5 min­utes.

Mean­while, warm the tor­tillas in the oven or in a fry­pan. Serve the wraps topped with tab­bouleh, tzatziki, lamb and ex­tra pars­ley.

NUTRI­TION • 47G PRO­TEIN • 9G SAT FAT • 40G CARB • 7G SUG­ARS • 335MG SODIUM • 710 CAL (2980KJ)

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