Recipe

Tomato balsamic lamb with quinoa salad

Lamb steaks are chargrilled to perfection and served atop a bed of quinoa with roasted cherry tomatoes and an Italian balsamic dressing

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Tomato balsamic lamb with quinoa salad
  • 1 1/2 cup water
  • 3/4 cup UNCLE BEN’s® Brown Rice & Quinoa
  • 80 gram baby salad leaf mix
  • 1/4 cup chopped flatleaf parsley
  • 1 small white onion, halved, thinly sliced
  • 1 Lebanese cucumber, chopped
  • 250 gram cherry tomatoes
  • 1 tablespoon vegetable or olive oil
  • 1/4 cup Italian balsamic dressing
  • 8 small lamb leg steaks

Method

Tomato balsamic lamb with quinoa salad
  • 1
    Bring water to the boil in a small saucepan over high neat. Add quinoa; reduce heat to low. Cook, covered, 15 minutes, or until water has been absorbed. Stand in pan 5 minutes. Using a fork, fluff to separate grains.
  • 2
    Transfer quinoa to a large heatproof bowl. Cool. Add salad leaves, parsley, onion and cucumber. Toss well to combine.
  • 3
    Meanwhile, preheat a char-grill pan over moderate heat. Add tomatoes; cook, stirring, 1 minute, or until skins start to split. Transfer to a medium heatproof bowl. Add oil and dressing to tomatoes; toss well to combine.
  • 4
    Chargrill lamb in same pan 2 minutes each side, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest 5 minutes. Thinly slice.
  • 5
    Add lamb and resting juices to tomato; toss well to combine. Season. Serve lamb mixture with quinoa salad.

The Latest from Food To Love