Lamb leg steaks with tabbouleh

This Middle Eastern dish will tickle your taste buds with its zingy and zesty quinoa tabbouleh and delicious lamb leg steaks coated in cumin seeds. It takes less than 30 minutes to make, so it's a win-win!

  • 25 mins preparation
  • Serves 4
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  • 600 g lamb leg steaks, fat trimmed
  • 1 1/2 tbsp cumin seeds
  • olive oil spray
  • 1 medium lemon, cut into wedges
Quinoa tabbouleh
  • 3/4 cup white quinoa, rinsed well
  • 1 1/2 cups water
  • 1 1/2 cups parsley, finely chopped
  • 200 g cherry tomatoes, quartered
  • 4 spring onions, white part finely chopped, green tops shredded
  • 2 1/2 tbsp extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove, crushed


  • 1
    To make the Tabbouleh, place quinoa and water in a medium saucepan. Bring to the boil. Reduce heat to low and cook for 10 minutes. Stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool. Add parsley, tomato, white part of onion and combined oil, lemon juice and garlic to cooled quinoa. Toss to combine.
  • 2
    Heat a large, nonstick frying pan over high heat. Coat lamb with cumin seeds. Spray lightly with oil. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Rest for 5 minutes.
  • 3
    Thickly slice lamb on the diagonal. Serve with tabbouleh and lemon wedges. Sprinkle with spring onion tops.