Paddock To Plate

For a healthy yet delicious dish, become inspired by Matt Moran's Lamb and Quinoa Salad, straight from the Barossa Valley.


  • 2 x 8 point lamb racks, fat scored in a crosshatch pattern

  • 2 tsp ground cumin

  • 1 tbsp Murray River salt

  • 1 tbsp olive oil

  • Quinoa Salad

  • 500 gm tri-coloured quinoa (see note)

  • 300 gm cherry tomatoes, halved

  • 1 cucumber, quartered, seeds removed, cut into chunks

  • 1 Spanish onion, peeled and cut into chunks

  • 1 clove of garlic, peeled and finely chopped

  • 120 ml (1/2 cup) extra-virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 cup flat-leaf parsley, coarsely chopped

  • Squeeze of lemon

  • Yoghurt-Tahini Dressing

  • 300 gm thick natural yoghurt

  • 2 tsp tahini

  • 1 clove of garlic, peeled and finely chopped

  • 1 tsp honey

  • Pinch of salt

  • Note

  • Tri-colour quinoa is a combination of red, white and black quinoa and is available from health food shops and good delicatessens. 


  • 1.

    Preheat oven to 220°C . Place the lamb racks on a chopping board and season generously with cumin and salt, using your fingers to rub the spice and the salt into the score marks. Heat a frying pan over high heat, add oil and sear the lamb until golden brown all over (2-3 minutes) then transfer to a roasting pan. Roast until cooked to your liking (see note), covering the lamb with foil if it’s getting too brown. Cover with foil and rest for 10-15 minutes before serving.  ?

  • 2.

    Meanwhile, to make the quinoa salad, cook the quinoa in a saucepan of salted boiling water until tender (10-12 minutes), drain well then spread on a tray to cool. Transfer to a bowl, add the tomatoes, cucumber, onion and garlic and season to taste with sea salt and freshly ground black pepper. Drizzle with the olive oil and vinegar, add the parsley and a squeeze of lemon and toss to combine,

  • 3.

    To make the yoghurt-tahini dressing, combine the ingredients in a bowl, season to taste and whisk until smooth.

  • 4.

    To serve, cut each rack of lamb into 4-cutlet sections and serve with the quinoa salad and yoghurt-tahini dressing.

  • Note:

  • 1.

    As a guide, cook the lamb for 15-20 minutes for rare; 20-25 minutes for medium-rare; 30 minutes for medium and 35-40 minutes for well done. 

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