Lamb Leg Steaks with Tabbouleh

SERVES 4 PREPARATION & COOKING 25 MINUTES

600g lamb leg steaks,

fat trimmed 1½ tablespoons cumin

seeds olive oil spray 1 medium lemon,

cut into wedges QUINOA TABBOULEH ¾ cup white quinoa,

rinsed well 1½ cups water 1½ cups parsley,

finely chopped 200g cherry tomatoes,

quartered 4 spring onions, white part finely chopped, green tops shredded 2½ tablespoons extra

virgin olive oil ¼ cup lemon juice 1 garlic clove, crushed

1. QUINOA TABBOULEH. Place quinoa and water in a medium saucepan.

Bring to the boil. Reduce heat to low and cook for 10 minutes. Stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool. Add parsley, tomato, o, white part of onion and combined oil, lemon juice ce and garlic to cooled quinoa. Toss to combine. . 2. Heat a large, nonstick frying pan over high heat. at. Coat lamb with cumin seeds. Spray lightly with h oil. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Rest for 5 minutes. 3. Thickly slice lamb on the diagonal. Serve with tabbouleh and lemon wedges. Sprinkle with spring onion tops.