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How to make Coriander lamb with roasted carrots and quinoa

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 2 tbs extra virgin olive oil
  • 2 tsp ground coriander
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 1 bunch Dutch carrots or 200g baby carrots, peeled, halved lengthways
  • 1 cup (200g) white quinoa
  • 4 Coles Australian Lamb Forequarter Chops
  • 180g haloumi, thinly sliced
  • 1/4 cup (35g) hazelnuts, toasted, chopped
  • 2 tbs lemon juice
  • 1 tbs extra virgin olive oil, extra
  • 1/3 cup mint leaves
  • Lemon zest, to serve
  • Lemon halves, to serve

Method

  • Step 1 Preheat oven to 180°C. Combine oil, coriander, lemon rind and garlic in a small jug. Place carrots on a greased baking tray and pour over half the garlic mixture. Toss to coat. Bake for 30 mins or until carrots are tender.
  • Step 2 Meanwhile, combine the quinoa and 1½ cups (375ml) water in a saucepan over high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 15 mins or until the liquid is absorbed and quinoa is tender. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
  • Step 3 Place the lamb in a large glass or ceramic dish. Pour over the remaining garlic mixture and turn to coat. Preheat a barbecue grill or chargrill on high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4 While the lamb is resting, cook the haloumi on grill for 2 mins each side or until charred. Cover to keep warm.
  • Step 5 Combine the quinoa, carrots, haloumi and hazelnut in a large bowl. Divide among serving plates with the lamb. Combine lemon juice and extra oil in a bowl. Drizzle over the salad on the plates. Season. Sprinkle with mint and lemon zest and serve with lemon halves.