LAMB RACKS WITH QUINOA, LIME AND ROSE-WA­TER SALAD

Recipe Kirsten Zschokke

House and Leisure Food - - CONTENTS -

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

into chunks

Serves 4–6

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.