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Chermoula spiced lamb rack with quinoa tabouli

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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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 30 mins marinating time)


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 190°C. Cook quinoa following packet directions. Drain and cool completely.
  2. 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.

  3. 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.
  4. 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.