Lamb and Quinoa Salad

    2 hours 45 minutes

    A fabulous salad of quinoa, roasted tomatoes, olives and artichokes with seared lamb on top. Makes an excellent summer dinner. Allow an hour for marinating the lamb and roasting the tomatoes.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 2 lamb backstraps (approx. 600g)
    • 1 1/2 tablespoons Herbie's Spices Lamb Roast and BBQ Crust seasoning
    • 4 vine tomatoes
    • 2 teaspoons Herbie's Spices Ground Sumac
    • 2 tablespoons mint and flat leaf parsley, finely chopped
    • 1/4 cup black olives, pitted and halved
    • 1 (400g) tin artichoke hearts, roughly chopped
    • 2 cups cooked quinoa

    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:1hour marinating  ›  Ready in:2hours45min 

    1. Trim backstraps of excess fat and sprinkle with spice mix and 2 tablespoons olive oil. Allow to marinate in the fridge for at least 1 hour.
    2. Meanwhile, halve tomatoes and sprinkle with salt, pepper and sumac, drizzle with olive oil and roast at 150ºC for 1½ hours.
    3. Mix herbs, olives and artichoke through quinoa or pearl barley, add 1 tablespoon extra virgin olive oil and season.
    4. Cook lamb on a hot BBQ or frypan for 5 minutes each side then allow to rest for 5 minutes.
    5. Divide salad between plates and arrange 4 tomato halves around each plate, slice lamb and serve on top of salad with a sprinkling of sumac.

    Lamb Seasoning

    This seasoning is a mix of coriander seed, sweet paprika, sumac, sea salt, rosemary, ginger, cane sugar, black pepper, garlic, mint and allspice.

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