Pistachio and parsley-crusted lamb with quinoa salad
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Time to make:
32 mins (Hands-on time: 20 mins, Cooking time: 12 mins)
$7.65 per serve
(at time of publication)
Full ingredients list:
3 garlic cloves, quartered
1 1/2 tablespoons lemon zest
3/4 cup shelled, unsalted pistachios
1/2 cup flat-leaf parsley leaves
3 x 200g lamb backstraps (eye of loin)
1 cup quinoa, rinsed, drained
2 teaspoons olive oil
1 tablespoon lemon juice
1/2 x 250g punnet cherry tomatoes, halved
1 Lebanese cucumber, cut into ribbons
1 medium carrot, cut into ribbons
2 red radishes, thinly sliced
1/3 cup small mint leaves
2 heads baby cos lettuce, leaves separated, torn
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Process the garlic, zest, pistachios and parsley until finely chopped and combined. Place lamb onto tray; press pistachio mixture over top of lamb.
Step 2Bake lamb for 10–12 minutes, for medium, or until the lamb is cooked to your liking. Remove, cover loosely with foil and set aside for 2 minutes to rest. Slice.
Step 3Meanwhile, cook the quinoa according to packet instructions.
Step 4Whisk oil and lemon juice in a large salad bowl. Add tomatoes, cucumber, carrot, radish, mint, lettuce and quinoa. Toss gently. Serve lamb with quinoa salad.
About this recipe
First published: September 2016