Middle Eastern style lamb with ancient grain salad

Middle Eastern style lamb with ancient grain salad

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Middle Eastern style lamb with ancient grain salad

Middle Eastern style lamb with ancient grain salad image: Heart Foundation

  • Cooking Time40 - 50 minutes (preparation time 25 minutes plus 1 hour marinating)
  • Serves2 Serves 2

Ingredients

  • Middle Eastern Lamb
  • 200-250g lamb backstraps or fillets
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 clove garlic, minced
  • 1 teaspoon lemon rind
  • 1 teaspoon olive oil
  • Ancient Grain Salad
  • 1 cup butternut pumpkin, diced into 1cm cubes
  • Spray olive oil
  • ¼ cup white quinoa
  • ¼ cup puy lentils
  • 1 bunch broccolini, chopped
  • 2 tablespoons reduced fat Greek yoghurt
  • 1 teaspoon ground cumin
  • 2 tablespoons toasted silvered almonds
  • 1 tablespoon currants
  • 3 tablespoons mint, roughly chopped
  • 3 tablespoons coriander, roughly chopped
  • 1 tablespoon lemon juice
  • ¼ pomegranate, deseeded

Method

Method

  1. Place lamb, cumin, paprika, garlic, lemon rind and olive oil in a small bowl and coat the lamb. Cover and refrigerate for 1 hour.
  2. Meanwhile, preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the baking tray and spray with olive oil. Bake for 15-20 minutes or until pumpkin is cooked and golden brown. Set aside.
  3. Meanwhile, cook quinoa and puy lentils according to packet instructions. Drain well and allow to cool.
  4. Cook broccolini in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and refresh under cold water. Set aside.
  5. Combine Greek yoghurt and cumin in a small bowl. Set aside.
  6. While quinoa, lentils, pumpkin and broccolini are cooling, preheat a chargrill or BBQ on high heat. Cook lamb fillets for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover and set aside for 3 minutes to rest.
  7. In a medium bowl place silvered almonds, currants, mint, coriander, lemon juice, olive oil, pomegranate, roasted pumpkin, broccolini, quinoa and lentils and mix well to combine.
  8. Divide salad and lamb fillets between 2 serving plates and top with cumin yoghurt.

​Recipe: Heart Foundation

Ingredients

  • Middle Eastern Lamb
  • 200-250g lamb backstraps or fillets
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 clove garlic, minced
  • 1 teaspoon lemon rind
  • 1 teaspoon olive oil
  • Ancient Grain Salad
  • 1 cup butternut pumpkin, diced into 1cm cubes
  • Spray olive oil
  • ¼ cup white quinoa
  • ¼ cup puy lentils
  • 1 bunch broccolini, chopped
  • 2 tablespoons reduced fat Greek yoghurt
  • 1 teaspoon ground cumin
  • 2 tablespoons toasted silvered almonds
  • 1 tablespoon currants
  • 3 tablespoons mint, roughly chopped
  • 3 tablespoons coriander, roughly chopped
  • 1 tablespoon lemon juice
  • ¼ pomegranate, deseeded

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