Lebanese Flavoured Lamb with Quinoa Tabouli


JULY 2010
Quirky Quinoa – Pronounced “Keen-wa”, Quinoa is an ancient grain which is gluten free and higher in protein than many other grains.  Use it in place of couscous, burghul or rice – or try the recipes below

Lebanese Flavoured Lamb with Quinoa Tabouli  Serves 4

1 teaspn ground cumin
½ teaspn each coriander and paprika
¼ teaspn cinnamon
1 X lamb leg mini roast
1 clove garlic, sliced
lemon wedges to serve

2 cups water
185g quinoa
¼ cup olive oil
juice of 1 lemon
3 diced tomatoes
1 diced cucumber
3 spring onions, chopped
1 bunch each mint and parsley, chopped

    1. To make tabouli – bring water to a boil and add quinoa and a pinch of salt.  Simmer for 15 minutes, drain then cool to room temperature.  Fluff grains with a fork and carefully fold through remaining tabouli ingredients.
    2. Meanwhile, pre-heat oven to 180°C.
    3. Combine cumin, coriander, paprika and cinnamon in a bowl.
    4. Make small cuts in surface of lamb and insert garlic into cuts.  Rub spice mix over surface of lamb.
    5. Roast as per packet instructions.  Stand for 10 minutes before slicing.
    6. Serve with tabouli and lemon wedges.

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