Moroccan spiced lamb with quinoa salad

Moroccan spiced lamb with quinoa salad

“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.

Source: Taste

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