SPICED LAMB & SWEET POTATO WITH TURMERIC QUINOA
SERVES 4 PREP + COOK 1 HOUR PER SERVE 3198kj COST $$$$$
4 x 125g baby orange sweet potato, halved lengthways
1 tbsp olive oil
2 tsp ground allspice
1 tbsp sumac
¼ cup sesame seeds
¼ cup olive oil, extra
1 tbsp lemon juice
12 French-trimmed lamb cutlets
2 cups water
1 cup white quinoa, rinsed
1 tsp ground turmeric
2 tbsp chopped fresh flat-leaf parsley, plus extra to serve
RAITA
1 Lebanese cucumber, grated coarsely
2/ cup Greek-style yoghurt
3 1 clove garlic, crushed
2 tbsp shredded fresh mint leaves
1 Preheat oven to 200°C. Oil an oven tray then line with baking paper.
2 Place sweet potato on tray and drizzle with oil. Roast for 40 mins or until soft. Cover to keep warm. Gently squash.
3 Meanwhile, combine allspice, sumac, sesame seeds, 1 tbsp of the extra oil and juice in a shallow dish, season. Add cutlets, turn to coat in mixture.
4 In a medium saucepan, bring water to the boil. Add quinoa and turmeric, return to the boil. Reduce heat to medium-low, simmer, uncovered, for 10 mins or until quinoa is tender. Drain well. Return quinoa to same pan with remaining extra oil and chopped parsley. Stir to combine. Season.
5 RAITA Squeeze grated cucumber to remove excess liquid. Combine cucumber with remaining ingredients in a small bowl. Season to taste.
6 Cook cutlets on a heated oiled barbecue (or grill plate or grill) for 5 mins each side or until browned both sides and cooked as desired. Cover, rest for 5 mins.
7 Serve cutlets with quinoa, sweet potato and raita. Sprinkle with extra parsley.