Ingredients

LAMB -

Lamb backstrap approx. 600g

2 tsp coriander seeds

2 tsp cumin seeds

1 stick fresh rosemary (stem removed and chopped)

1 tsp sea salt

2 TBS olive oil

SALAD -

1 cup Quinoa

10 or so fresh mint leaves (chopped)

3 TBS fresh coriander leaves (chopped)

2 TBS Olive Oil

6 cherry tomatoes (halved)

Red Onion (thinly sliced)

2 Limes (juiced fresh)

Pinch sea salt

Instructions

Before cooking the lamb pre-prepare the salad. For the quinoa soak in a bowl with filtered water (to cover) and pinch salt overnight ideally. Strain through fine mesh. Add strained quinoa to a pot with 1 cup of water, bring to boil on high heat, then turn to low heat and allow to simmer until all the water is absorbed (approx. 15-20mins). Then put it in the fridge and allow to cool.

Once cooled add the quinoa with all the other salad ingredients and mix through well.

To marinade the lamb first combine coriander and cumin seeds into a dry pan and heat on high for approx. 2 mins or until fragrant, then grind in a mortar & pestle. Rub the spices and all other ingredients over the lamb and let marinade for a few hours.

To cook, pan sear on high heat approx. 10 mins per side. If you like it cooked a little more you could then transfer to the oven for another 10 or so mins at 100 deg C.

Once cooked cover with foil and allow to rest for 10 mins.

Notes: Backstrap is a relatively lean cut of meat so doesn’t need to be cooked as long as a standard fatty cut of lamb. You could easily substitute a different meat or different cut of meat. Beef skirt would be yummy and is also another cheap cut of meat. Organic or biodynamic !!