Chargrilled lamb backstraps with corn and capsicum quinoa
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Serves
4
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200 gm (1 cup)
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quinoa (see note)
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4 (200gm each)
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lamb backstraps
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2
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corn cobs, silks and husks removed
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2
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red capsicum, seeds removed, cut into 5cm batons
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1 tbsp
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extra-virgin olive oil
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2
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limes, halved
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1 cup (loosely packed) each
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coriander and flat-leaf parsley leaves, coarsely chopped
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| Lime-chilli dressing |
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2
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limes, finely grated rind and juice only
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2 tbsp
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olive oil
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2 tsp
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crushed dried chilli
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1 tsp
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dried oregano
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1
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Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes
or until water has been absorbed.
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2
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Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
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3
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For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
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4
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Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
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Note Quinoa is a seed native to South America. It’s gluten-free, has a nutty flavour and is high in protein. Quinoa is available from health food stores.
RECIPE Adelaide Lucas
PHOTOGRAPHY Teny Aghamalian
STYLING Elodie Rambaud