Spice crusted lamb loin, red quinoa, chorizo and asparagus salad

4 lamb loins trimmed of any fat or sinew

1 tbsp sesame seeds

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

1 tsp sea salt

½ tsp white pepper, ground

1 cup red quinoa

2 cups chicken stock

1 shallot, peeled and sliced

1 fennel, finely sliced

1 chorizo, peeled and sliced

1 bunch asparagus, cut into 1cm pieces

½ cup mint leaves

100g goats fetta (optional)

1 lemon, juiced


Mix the sesame seeds, coriander seeds, fennel seeds, sea salt and white pepper. Apply the spice mixture to both sides of all the lamb loins and set aside. To start the quinoa, heat a pot with a little grape-seed oil over a medium heat. Add the shallot, fennel and chorizo and cook until the shallot becomes translucent. Add the red quinoa and stir for one minute then add the chicken stock. Reduce the heat and place a tight fitting lid on and cook, stirring occasionally, for 20 minutes. Meanwhile, heat a non-stick pan with a little grape-seed oil to hot. Carefully place the lamb loins in the pan. Cook for about four minutes on either side. Take the pan off the heat and allow the lamb to rest. To finish the quinoa, check to see if it is cooked through. If the quinoa is slightly firm to the bite but not raw tasting, stir through the lemon juice, asparagus and some seasoning, close the lid and allow to finish cooking for another two minutes.

Spoon the quinoa over four plates. Top with some fresh mint and crumbled goats fetta. Slice the well- rested lamb loin and arrange over the quinoa.

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