Bring our Chermoula spiced lamb rack recipe to the table for something a little different. Loaded with fresh Middle Eastern flavours and quinoa tabouli, it’s a tasty dish that's perfect for weeknight dinners.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, (+ 30 mins marinating time)
(+ 30 mins marinating time)
Ingredients
⅔ cup (140g) organic white grain quinoa, washed, drained
2 garlic cloves, crushed
1½ tsp cumin
½ tsp chilli flakes
1 tsp paprika
1½ tbs olive oil
800g Coles Australian Lamb Rack Roast
200g Perino tomatoes, quartered
4 spring onions, thinly sliced
1½ cups flat-leaf parsley, finely chopped
1 cup mint leaves, finely chopped
2 tbs lemon juice
60g Coles Finest Persian Fetta, crumbled, 1 tbs oil reserved
Crusty bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 190°C. Cook quinoa following packet directions. Drain and cool completely.
Step 2
Meanwhile, combine garlic, cumin, chilli, paprika and 1 tbs olive oil in a small jug. Season. Place lamb in a large glass or ceramic dish. Rub marinade over the lamb. Set aside for 30 mins to marinate.
Step 3
Heat remaining olive oil in a large frying-pan over medium heat. Cook lamb, turning, for 5 mins or until browned all over. Place lamb on a baking tray and roast for 15 mins for medium-rare or until cooked to your liking. Rest lamb, covered for 5 mins. Slice into cutlets.
Step 4
Combine quinoa, tomato, spring onion, parsley, mint, lemon and reserved fetta oil in a bowl. Season. Crumble over fetta. Serve lamb with quinoa tabouli.
