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How to make Lemon thyme lamb with fennel and parsley quinoa

Yield = 4
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 1 1/2 cups (200g) quinoa (see note)
  • 4 lamb backstraps (about 200g each)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons lemon thyme leaves
  • 2 small fennel bulbs, trimmed, thinly sliced
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • Zest and juice of 1 lemon
  • Lemon wedges, to serve
  • Harissa, to serve (see note)

Method

  • Step 1 Cook quinoa in a large pan of boiling water for 12 minutes or until tender. Drain.
  • Step 2 Meanwhile, rub lamb with mustard, thyme, salt and pepper. Heat a large lightly oiled non-stick pan on medium-high heat. Cook lamb for 3 minutes each side for medium-rare or to your liking. Remove from heat and rest, covered, for 5 minutes.
  • Step 3 Toss quinoa with remaining ingredients and season. Thickly slice lamb and serve on quinoa with lemon and harissa.