Lamb Leg Steaks with Quinoa Tabouleh
SERVES 4 PREPARATION & COOKING 25 MINUTES (PLUS COOLING)
600g lamb leg steaks,
fat trimmed 1½ tablespoons cumin seeds olive oil spray
1 lemon, cut into wedges
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.