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Lemon thyme lamb with fennel and parsley quinoa 1
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Lemon thyme lamb with fennel and parsley quinoa

Lemon thyme lamb with fennel and parsley quinoa
  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

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 1
    Cook quinoa in a large pan of boiling water for 12 minutes or until tender. Drain.
  • Step 2
    Meanwhile, 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 3
    Toss 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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