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Chargrilled lamb backstraps with corn and capsicum quinoa


You'll need

200 gm (1 cup) quinoa (see note) 4 (200gm each) lamb backstraps 2 corn cobs, silks and husks removed 2 red capsicum, seeds removed, cut into 5cm batons 1 tbsp extra-virgin olive oil 2 limes, halved 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely chopped   Lime-chilli dressing 2 limes, finely grated rind and juice only 2 tbsp olive oil 2 tsp crushed dried chilli 1 tsp dried oregano

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
  • 04
  • 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.
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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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