Tender pan-seared lamb loin served over a vibrant, warm salad of quinoa, roasted beetroot, and carrots, all brought together with a zesty lemon-tahini dressing. A complete and satisfying gluten-free meal.
Ingredients
- 600g lamb loin or backstrap
- 200g quinoa
- 300g raw beetroot
- 250g carrots
- 60ml tahini
- 1 lemon
- 2 cloves garlic
- 1 small bunch fresh mint
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Peel and dice the beetroot and carrots into 2cm cubes. Toss with 1 tablespoon of olive oil, salt, and pepper on a baking tray.
- 2.Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. While they roast, cook the quinoa according to package instructions.
- 3.Prepare the dressing by whisking together the tahini, juice of one lemon, one minced garlic clove, and 3-4 tablespoons of water in a small bowl until a smooth, pourable consistency is reached. Season with salt.
- 4.Pat the lamb loins dry and season all over with salt, pepper, ground cumin, and smoked paprika.
- 5.Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare. Remove from the pan and let it rest on a cutting board for 5-10 minutes before slicing.
- 6.In a large bowl, combine the warm cooked quinoa, roasted beetroot and carrots, and roughly chopped fresh mint. Gently toss to combine.
- 7.To serve, divide the warm quinoa salad among four plates. Top with the sliced lamb and drizzle generously with the lemon-tahini dressing.
Nutrition Information
Why this recipe
This nutritious recipe offers a balanced meal rich in high-quality protein from lamb for muscle support and complex carbs from quinoa for sustained energy. Root vegetables provide essential fiber, vitamins, and antioxidants for overall wellness.
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