LAMB LEG STEAKS WITH QUINOA TABOULI

SERVES 4 PREP + COOK 25 MINS + COOLING

✦ 600g lamb leg steaks, fat trimmed ✦ 1½ tbsp cumin seeds ✦ olive oil spray ✦ 1 lemon, cut into wedges

QUINOA TABOULI

✦ ¾ cup white quinoa, rinsed well (see tip) ✦ 1½ cups water ✦ 1½ cups flat-leaf parsley, finely chopped ✦ 200g cherry tomatoes, quartered ✦ 4 green onions, white part chopped finely, green tops shredded ✦ 2½ tbsp extra-virgin olive oil ✦ ¼ cup lemon juice ✦ 1 clove garlic, crushed 1 QUINOA TABOULI Place quinoa and water in a medium saucepan. Bring to boil. Reduce heat to low. Cook 10 mins. Stand, covered, 5 mins. Fluff with a fork, then transfer to a large bowl to cool. Add parsley, tomato, white part of onion, and combined oil, lemon juice and garlic to cooled quinoa. Toss to combine.

2 Heat a large non-stick frying pan over high heat. Coat lamb with cumin seeds. Spray lightly with oil. Cook lamb 2 mins each side for medium or until cooked to your liking. Cover loosely with foil. Rest 5 mins.

3 Thickly slice lamb on the diagonal. Serve lamb with quinoa tabouli and lemon wedges. Sprinkle with shredded green onion tops.