Quinoa (pronounced keen – wa) is an ancient South American grain which has become a popular “superfood” in recent times. It’s high in protein and minerals, and it makes a great gluten free alternative to the cracked wheat that is normally used in tabouleh.
Lamb cutlets are easy and quick to cook, and a little dusting of some spices before you grill them enhances their flavour and matches nicely with the Middle Eastern flavours of tabouleh and yoghurt.
- 12 lamb cutlets
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- 1 tbs vegetable oil
- 2 eschallots, finely sliced
- 1 bunch flat leaf parsley, picked and roughly chopped
- ½ bunch mint, picked and roughly chopped
- 1 cup diced roma tomatoes
- ½ cup quinoa
- 50ml lemon juice
- 50ml extra virgin olive oil
- ½ cup natural Greek yoghurt
- 1 clove garlic, crushed
- salt and pepper
Rinse the quinoa in a sieve and transfer to a small saucepan. Cover with water, bring to the boil, reduce heat, cover and cook for 10 minutes.
Transfer to a bowl to cool.
Once cool, mix in the eschallots, parsley, mint, tomatoes, lemon juice and olive oil, and season with salt and pepper.
Whisk together the yoghurt and garlic and season with salt and pepper.
Mix together the cumin, coriander and salt and dust the lamb cutlets with the spice mixture on both sides.
Brush lightly with vegetable oil and grill the cutlets on both sides until cooked to your liking.
Serve the cutlets on a bed of the tabouleh, with the yoghurt sauce dolloped on top.