Herbies Spices Recipes
Warm Spiced Lamb Salad
Description
This salad uses quinoa (pronounced "keen-wah") which is highly nutritious and easy to prepare. The spices make this salad tasty and delicious. Makes a fantastic lunch or entree.
Ingredients
At a glance
Red Meat
Soups & Salads
Serves
2-4
2 lamb backstraps (approx. 600g)
1½ tablespoons Herbie’s Spices Lamb Roast & BBQ Crust
4 vine tomatoes
2 teaspoons Herbie’s Spices Sumac Ground
2 tablespoons mint and flat leaf parsley, finely chopped
¼ cup black olives, pitted and halved
1 x 400g can artichoke hearts, roughly chopped
2 cups cooked quinoa or pearl barley
Methods/steps
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Trim backstraps of excess fat and sprinkle with spice mix and 2 tablespoons olive oil. Allow to marinate in the fridge for at least 1 hour.
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Meanwhile, halve tomatoes and sprinkle with salt, pepper and sumac, drizzle with olive oil and roast at 150ºC for 1½ hours.
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Mix herbs, olives and artichoke through quinoa or pearl barley, add 1 tablespoon extra virgin olive oil and season.
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Cook lamb on a hot grill or pan for 5 minutes each side then allow to rest for 5 minutes.
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Divide salad between plates and arrange 4 tomato halves around each plate, slice lamb and serve on top of salad with a sprinkling of sumac.
Additional Tips
Other ideas for Lamb Roast & BBQ spice mix:
- marinade butterflied leg of lamb overnight in spice mix and 1 cup red wine, before barbecuing
- mix with feta, breadcrumbs, sundried tomatoes and black olives and use as stuffing for a roast shoulder of lamb
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