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Greek lamb rack with hummus and quinoa tabbouleh salad

Greek lamb with hummus and quinoa tabbouleh salad

When having friends over for dinner, I have been known for spending all day in the kitchen  – and for ducking into the kitchen throughout the evening’s progression to check the oven or stove and complete the finishing touches for the next course. But no one wants to do that, do they? That’s why I have been making this Greek Lamb with Hummus and Quinoa Tabbouleh Salad for several dinners with friends (different friends of course – I’m not repeatedly serving the same people the same dish!). It is quick and easy to make, can be prepared well in advance so don’t end up spending all your time in the kitchen, and this meal always impresses the guests!

Ingredients

Lamb
10 lamb cutlets or 2 racks of lamb

200gm Greek yoghurt

3 cloves of garlic

3 teaspoons of za’atar seasoning, plus extra to serve

2 teaspoons of coriander seeds (ground)

1 teaspoon of cumin

Juice and grated rind of 1 lemon

Hummus

Click here

Quinoa Tabbouleh Salad

1 cup quinoa

3 cups water

1 cup flat-leaf parsley, chopped

1 cup mint leaves, chopped

1 punnet of cherry tomatoes (250gm), quartered

1/2 large red capsicum, diced

1 lebanese cucumber, diced

1 small red onion, diced

70mL of olive oil

40mL of lemon juice

Method

Lamb

Place lamb in a large plastic or glass container with combined yoghurt, garlic, spices, and lemon. Make sure the meat is well coated. Cover and leave to marinate in the fridge overnight (or for at least four hours).

Pre-heat oven to 180 degrees Celsius. If cooking lamb racks, place on a tray in the centre of the oven and cook for 1 – 1.5 hours, turning occasionally. If cooking lamb cutlets, place on a tray in the centre of the oven and cook for 30 – 40 minutes.

Remove from oven and cover with aluminium foil for 5 – 10 minutes prior to cutting into portions (if using lamb rack) and serving.

Hummus

Recipe here

Quinoa Tabbouleh Salad

Rinse quinoa under cold water and drain.

Add the quinoa and 3 cups of water to a large saucepan and bring to the boil. Reduce heat to a simmer and cook, covered, for about 10 minutes or until quinoa absorbs all the water.

Transfer quinoa to a sieve and rinse under cold water, then place in a serving dish.

Add remaining ingredients to the quinoa and toss to combine.

To serve

I like to serve this meal as a spread on the dining table – giving the lamb rack, hummus, quinoa tabbouleh salad and za’atar spice mix their chance to shine individually before being devoured together!

Or, you could spread the plate with a layer of hummus, add a couple of spoonfuls of quinoa tabbouleh salad, top with lamb and sprinkle with za’atar seasoning.

Serves 4 – 5.

Greek lamb with hummus and quinoa tabbouleh

Greek lamb with hummus and quinoa tabbouleh

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