Dukkah lamb with quinoa pilaf
14
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Give yourself a weeknight charge with iron-rich kale and lamb.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, halved lengthways, thinly sliced
Quinoa
1 cup(s), rinsed, drained
Chicken stock
1½ cup(s)
Kale
2 cup(s), (1/2 bunch), stems trimmed, torn
Sugar snap peas
250 g, halved lengthways
Dukkah
2 tbs, pistachio
Lamb Frenched cutlet or rack, raw
480 g, (buy 12 x 50g cutlets), fat trimmed
Fresh coriander
1 cup(s)
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until onion softens. Add the carrot, quinoa and chicken stock and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed. Place the kale and sugar snap peas on top of the quinoa. Remove from heat. Set aside, covered, for 10 minutes to allow the greens to steam.
2
Meanwhile, place the dukkah on a plate. Lightly coat each lamb cutlet.
3
Heat a large frying pan over medium-high heat. Cook the cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4
Use a fork to lightly fluff the quinoa and stir through the kale and sugar snap peas. Add the coriander and toss to combine. Season with salt and pepper. Divide among serving plates. Top with lamb cutlets and serve immediately.
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