Meal: Moroccan Spiced Lamb with Quinoa Tabbouleh
Main Ingredient: Lamb
Ingredients:
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 400g boneless lamb leg steaks, trimmed
- 1 cup of quinoa
- 1 large tomato, finely chopped
- 1 cucumber, deseeded and finely chopped
- 60g baby spinach leaves, shredded
- 1/2 cup packed fresh mint leaves, finely chopped
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper
Instructions:
- Start with the Moroccan spice rub. Toast cumin and coriander seeds in a pan over medium heat until aromatic. Grind them along with paprika and cinnamon in a spice grinder. Rub the mixture over the lamb steaks, season with salt and pepper, and let them marinate in the fridge for at least 30 minutes.
- Rinse the quinoa under cold water until the water runs clear. Place the rinsed quinoa in a pan with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover and let it simmer for 15 minutes or until the water has been absorbed. Uncover and let it slightly cool.
- Combine the cooked quinoa, chopped tomato, cucumber, spinach leaves, and mint leaves into a large bowl. Add lemon zest and juice, olive oil, season with salt and pepper, and mix well.
- Preheat a grilling pan over medium-high heat. Grill the marinated lamb for 3-4 minutes each side for medium-rare or until it’s done to your liking. Let it rest for 5 minutes before slicing.
- Serve the lamb over the quinoa tabbouleh.
Nutrition information per serving:
- Calories: 500
- Protein: 56g
- Fat: 15g
- Carbs: 33g
Plating:
Place a heaping portion of the colorful quinoa tabbouleh in the center of the plate, forming a rounded mound. Slice the lamb steak into thin, even pieces. Fan the lamb slices out in an arc over one side of the tabbouleh. The blend of colors from the tabbouleh should peek through the arc of beautifully seared lamb slices. Garnish with a sprig of mint on top of the tabbouleh to enhance the dish’s visual appeal and to hint at the flavors within.