Zingy ginger and sweet currants enhance the delicious flavours of this marinated lamb.
Ingredients
- 80ml (1/3 cup) low-fat natural yoghurt
- 1/2 small red onion, coarsely grated
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon dried chilli flakes
- 3 garlic cloves, crushed
- 8 lamb cutlets, French trimmed
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon turmeric
- 500ml (2 cups) water
- 200g (1 cup) quinoa, rinsed
- 1 bunch English spinach, leaves shredded
- 2 tablespoons currants
- Cherry truss tomatoes, (see note) chargrilled, to serve
- Low-fat natural yoghurt, extra, to serve
Method
- Step 1Combine yoghurt, red onion, lemon juice, paprika, chilli flakes and one-third of the garlic in a glass bowl. Add lamb. Turn to coat. Cover. Place in fridge for 2 hours to marinate.
- Step 2Heat oil in a large saucepan over medium heat. Stir in the brown onion for 5 minutes or until soft. Stir in the ginger, turmeric and remaining garlic for 1 minute or until aromatic.
- Step 3Add water and quinoa. Bring to boil. Reduce heat to low. Cover. Simmer for 12 minutes or until liquid evaporates and quinoa is tender. Stir in spinach and currants. Season with pepper.
- Step 4Heat a barbecue grill or chargrill on medium-high. Spray with olive oil. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2-3 minutes to rest. Serve with pilaf, tomatoes and extra yoghurt.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1933 kj
Energy
17g
Fat Total
5g
Saturated Fat
6g
Fibre
34g
Protein
84mg
Cholesterol
179.76mg
Sodium
8g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
If cherry truss tomatoes are unavailable, use cherry tomatoes.
Why choose yoghurt?
- High in protein, calcium, riboflavin and vitamin B12.
- Contains bacteria that’s beneficial to intestinal health.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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