“This is my perfect weeknight meal – it’s quick to prepare but packed with flavour” – David Backhouse (Winner Home cook of the year 2012)
150g (1 cup) quinoa
- 250ml (1 cup) water
- 1 tablespoon Moroccan seasoning
- 2 (about 300g each) lamb racks, French trimmed, excess fat trimmed
- 2 tablespoons olive oil
- 110g (2/3 cup) pitted kalamata olives, halved
- 140g (2/3 cup) sun-dried tomatoes, halved
- 400g can cannellini beans, rinsed, drained
- 1 red onion, thinly sliced
- 2 tablespoons drained baby capers
- 2/3 cup chopped fresh continental parsley
- 80ml (1/3 cup) olive oil
- 2 tablespoons Red Wine Vinegar
- 2 anchovy fillets, finely chopped
- 2 teaspoons crushed garlic
- Tamar Valley Greek Style Yoghurt, to serve
Step 1 Preheat oven to 180°C. Place the quinoa in a fine sieve. Rinse under cold water. Bring quinoa and water to the boil in a saucepan over medium-high heat. Reduce heat to low. Cover and gently simmer for 10 minutes or until liquid is absorbed. Separate with a fork and set aside to cool.
Step 2 Rub the Moroccan seasoning over the lamb. Heat the oil in large frying pan over medium-high heat. Cook the lamb for 2 minutes each side or until browned. Transfer lamb to a rack over a baking tray. Roast for 20 minutes for medium or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest.
Step 3 Meanwhile, combine the quinoa, olives, tomato, beans, onion, capers and parsley in a large bowl. Season with pepper. Combine the oil, vinegar, anchovy and garlic in a small bowl. Add the oil mixture to the quinoa mixture and toss to combine.
Step 4 Slice the lamb into cutlets. Divide the quinoa mixture among plates. Top with lamb and serve with Greek yoghurt.