Ingredients
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1 1/2 cups (200g) quinoa (see note)
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4 lamb backstraps (about 200g each)
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2 teaspoons Dijon mustard
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2 tablespoons lemon thyme leaves
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2 small fennel bulbs, trimmed, thinly sliced
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1/2 cup chopped flat-leaf parsley leaves
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1 tablespoon olive oil
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1 garlic clove, finely chopped
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Zest and juice of 1 lemon
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Lemon wedges, to serve
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Harissa, to serve (see note)
Method
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1Cook quinoa in a large pan of boiling water for 12 minutes or until tender. Drain.
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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.
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3Toss quinoa with remaining ingredients and season. Thickly slice lamb and serve on quinoa with lemon and harissa.
Source: taste.com.au
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