This lamb and quinoa meal will bring a touch of the exotic to your dinner time meal.
Ingredients
- 1 1/2 cups (200g) quinoa (see note)
- 4 lamb backstraps (about 200g each)
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon thyme leaves
- 2 small fennel bulbs, trimmed, thinly sliced
- 1/2 cup chopped flat-leaf parsley leaves
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- Zest and juice of 1 lemon
- Lemon wedges, to serve
- Harissa, to serve (see note)
Method
- Step 1Cook quinoa in a large pan of boiling water for 12 minutes or until tender. Drain.
- Step 2Meanwhile, rub lamb with mustard, thyme, salt and pepper. Heat a large lightly oiled non-stick pan on medium-high heat. Cook lamb for 3 minutes each side for medium-rare or to your liking. Remove from heat and rest, covered, for 5 minutes.
- Step 3Toss quinoa with remaining ingredients and season. Thickly slice lamb and serve on quinoa with lemon and harissa.
- Diabetes friendly
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2417 kj
Energy
17.6g
Fat Total
4.7g
Saturated Fat
6.3g
Fibre
65.9g
Protein
146mg
Cholesterol
280mg
Sodium
38g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Quinoa is a grain from health food shops. Harissa is a Tunisian chilli paste from Middle Eastern shops and delis.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: delicious.
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