Pis­ta­chio & pars­ley-crusted lamb with quinoa salad

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve Hands-on time 20 min Cook­ing time 12 min gluten free dairy free di­a­betes friendly $7.65 3 gar­lic cloves, quar­tered 1½ ta­ble­spoons le­mon zest ¾ cup shelled, un­salted

pis­ta­chios ½ cup flat-leaf pars­ley leaves 3 x 200g lamb back­straps

(eye of loin) 1 cup quinoa, rinsed, drained 2 tea­spoons olive oil 1 ta­ble­spoon le­mon juice ½ x 250g pun­net cherry

toma­toes, halved 1 Le­banese cucumber,

cut into rib­bons 1 medium car­rot,

cut into rib­bons 2 red radishes, thinly sliced ¹⁄³ cup small mint leaves 2 heads baby cos let­tuce,

leaves sep­a­rated, torn 1 Pre­heat oven to 200ºC. Line a large bak­ing tray with bak­ing paper. Process the gar­lic, zest, pis­ta­chios and pars­ley un­til finely chopped and com­bined. Place lamb onto tray; press pis­ta­chio mix­ture over top of lamb. 2 Bake lamb for 10–12 min­utes, for medium, or un­til the lamb is cooked to your lik­ing. Re­move,

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.