LAMB RACKS WITH QUINOA, LIME AND ROSE-WATER SALAD
Recipe Kirsten Zschokke
5cm fresh ginger, grated 2T olive oil 3t cumin 3t paprika 1t cayenne pepper 2×6-bone lamb racks,
French trimmed 2 medium-sized
sweet potatoes 100ml olive oil 200g mixed basmati
and wild rice 200g quinoa 90g baby spinach leaves 4 garlic cloves, chopped 5 spring onions, chopped 3T shredded mint 3T oregano, chopped juice of 2 limes 1t rose-water 160g feta, broken
Mix the ginger, olive oil, cumin, paprika and cayenne pepper in a bowl. Rub into the lamb, cover and leave to marinate for two hours.
Heat the oven to 200°C. Peel the sweet potato and roughly dice into 2cm pieces. Spread over a baking tray, drizzle a little of the olive oil on top and bake for 25 minutes until tender.
Cook the basmati and wild rice as per packet instructions. Place the quinoa in a pan with plenty of boiling water and simmer for nine minutes, then drain with a fine sieve. Combine the rice and quinoa in a large mixing bowl and fold in the baby spinach leaves carefully.
Pour the remaining olive oil into a frying pan and fry the garlic and spring onion gently for about three minutes. Add to the quinoa and rice along with the mint, oregano, lime juice and rose-water. Lightly fold in the feta and sweet potato, being careful not to crush the cheese too much.
Roast the lamb racks in a pre-heated oven at 200°C for 10 to 14 minutes, depending on the preferred wellness. Leave to rest before slicing into individual cutlets. Serve three cutlets per portion, with the quinoa salad.