For a healthy yet delicious dish, become inspired by Matt Moran's Lamb and Quinoa Salad, straight from the Barossa Valley.
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. ?
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,
To make the yoghurt-tahini dressing, combine the ingredients in a bowl, season to taste and whisk until smooth.
To serve, cut each rack of lamb into 4-cutlet sections and serve with the quinoa salad and yoghurt-tahini dressing.
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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