- 0:25 Prep
- 2:00 Cook
- 6 Servings
- Capable cooks
Raise your glass to this reinvented Sunday night roast lamb with jewelled quinoa.
Ingredients
- 2kg leg of lamb
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 2 teaspoons sesame seeds
- 3 teaspoons finely grated lemon rind
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
Jewelled quinoa
- 1 1/2 cups quinoa, rinsed
- 1 1/2 cups Massel chicken style liquid stock
- 1 small red onion, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped pistachio kernels, toasted
- 2 tablespoons chopped fresh coriander leaves
Method
- Step 1Preheat oven to 180C/160C fan-forced. Place lamb in a large baking dish. Combine oil, cumin, coriander, garlic, sesame seeds, lemon rind, paprika and cinnamon in a bowl. Season with salt and pepper. Rub over lamb.
- Step 2Roast for 2 hours for medium or until cooked to your liking, covering loosely with foil if over-browning during cooking. Cover, set aside to rest before carving.
- Step 3Meanwhile, make jewelled quinoa: Place quinoa, stock and 1 cup cold water in a saucepan over high heat. Cover, bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until liquid is absorbed. Fluff with a fork. Add onion, cranberries, pistachio and coriander. Season with salt and pepper. Serve with lamb.
- High protein
- Low carb
- Lower gi
Nutrition
2798 kj
Energy
28g
Fat Total
8g
Saturated Fat
5g
Fibre
62g
Protein
187mg
Cholesterol
441.95mg
Sodium
10g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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