Sunday, March 16, 2008

Lemon thyme lamb with fennel and parsley quinoa

Hello everyone, do you have a favourite cafe? I have one where I have lunch nearly every Saturday. I was first drawn to it because they serve Belgian hot chocolate. I then discovered that their limited lunch menu concentrates on toasted sandwiches, with really nice fillings and they are a sensible size! The boys who run the cafe are lovely and welcoming and there is just a great atmosphere there. It's so good to finally find somewhere that ticks ALL the boxes.

This week's recipe is yet another delicious magazine recipe, from the October 2007 edition. I loved it the first time I made it and it's one of those ones that is really quick and easy to whip up. It uses a grain called quinoa that I love. It's like couscous. I'll give you another recipe next week that also uses quinoa, so go and find some (possibly at your supermarket, definitely at your local health food store) and see how easy it is to use.

Have a lovely week! Jane x

Lemon thyme lamb with fennel and parsley quinoa

Serves four

What you need:
  • 1 1/2 cups quinoa
  • 4 lamb backstraps (about 200g each)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons lemon thyme leaves
  • 2 small fennel bulbs, trimmed and finely sliced
  • 1/2 cup chopped flat leaf parsley leaves
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 1 lemon
  • Lemon wedges and harissa, to serve

What you do:
  1. Cook quinoa in a large pan of boiling water for 12 minutes or until tender. Drain and set aside.
  2. Meanwhile, rub the lamb backstraps with the mustard, lemon thyme leaves, salt and pepper.
  3. Heat a large, lightly oiled pan on a medium high heat.
  4. Cook the lamb for three minutes on each side or until done to your liking.
  5. Remove the lamb from the heat and rest, covered with foil, for five minutes.
  6. Toss the quinoa with the remaining ingredients and season.
  7. Slice the lamb thickly and serve on top of the quinoa with the lemon wedges and harissa on the side.