Lamb Leg Steaks with Quinoa Tabouleh

SERVES 4 PREPA­RA­TION & COOK­ING 25 MIN­UTES (PLUS COOL­ING)

Woman’s Day (NZ) - - Everyday Food -

600g lamb leg steaks,

fat trimmed 1½ ta­ble­spoons cumin seeds olive oil spray

1 lemon, cut into wedges

QUINOA TABOULEH

¾ cup white quinoa, rinsed well

1½ cups water

1½ cups flat-leaf pars­ley, finely chopped

200g cherry toma­toes, quar­tered

4 spring onions, white part chopped finely, green tops shred­ded

2½ ta­ble­spoons ex­tra vir­gin olive oil

¼ cup lemon juice

1 gar­lic clove, crushed

1. QUINOA TABOULEH. Place quinoa and water in

a medium saucepan, then bring to the boil. Re­duce heat to low and cook for 10 min­utes. Stand, cov­ered, for 5 min­utes. Fluff with a fork, then trans­fer to a large bowl to cool. Add pars­ley, tomato, white part of spring onion, and com­bined oil, lemon juice and gar­lic to cooled quinoa, toss­ing to mix.

2. Heat a large non­stick fry­ing pan on high. Coat lamb with cumin and spray lightly with oil. Fry lamb for 2 min­utes each side for medium or un­til cooked to your lik­ing. Cover loosely with foil, then rest the meat for 5 min­utes.

3. Thickly slice lamb on the di­ag­o­nal. Serve with quinoa tabouleh and lemon wedges. Sprin­kle with shred­ded spring onion tops.

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