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Home Recipes Lower GI

Lemon thyme lamb with fennel and parsley quinoa

bgdiet by bgdiet
January 4, 2019
in Lower GI, Recipes
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Lemon thyme lamb with fennel and parsley quinoa
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Lemon thyme lamb with fennel and parsley quinoa

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings

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

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