A healthy yet delicious dish, to impress your guests.


  • 600g lamb leg steaks, trimmed

  • 200g (1 cup) red quinoa

  • 2 tbsp olive oil

  • 300g broccoli, trimmed, cut into small florets

  • 150g sugar snap peas, trimmed

  • 1 firm ripe avocado, diced

  • 3 large oranges, segmented (juice component removed)


  • 1.

    Place quinoa and 2 cups of water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Remove from heat, set aside to cool slightly.

  • 2.

    Brush lamb with 2 teaspoons of the olive oil and season with a little salt. Heat a large char grill or non stick frying pan over a high heat. Grill the lamb for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice lamb, across the grain.

  • 3.

    Meanwhile, char the broccoli in the same pan used for the lamb and blanch the sugar snap peas in a medium saucepan of boiling water until tender crisp. Refresh under cold running water. Drain. Add vegetables, avocado and orange segments to the quinoa. Whisk together remaining olive oil and season to taste. Add to salad and gently toss to combine. Serve topped with some slices of the lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 743kj
  • Fat Total 39g
  • Saturated Fat 11g
  • Protein 40g
  • Carbohydrate 60g
  • Sugar 16g
  • Sodium 118mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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