Spiced Lamb Rump

Steps

1. Preheat BBQ grill or hot plate to high (if using). Pat lamb dry and add to a bowl with all spiced lamb ingredients (except oil and water). Mix well to coat and leave to marinate for 5 minutes.
2. While lamb marinates, add coconut milk, water and a pinch of salt to a small pot. Bring to the boil on high heat. As soon as it boils, add quinoa. Cover with a tight-fitting lid and reduce heat to low to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Roughly chop coriander and thinly slice mint leaves. Set aside in a medium bowl.
4. Heat a medium fry-pan on high heat. Spray pan with oil, lift lamb out of marinade (reserve marinade) and cook for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove pan from heat, add marinade liquid and water, and toss lamb to coat. Remove lamb from pan and set aside on a plate, covered, to rest for 5 minutes. Set marinade aside in pan, off the heat. Alternatively, cook lamb on BBQ hot plate and reduce marinade in a small pot for 1 minute, until thick.
5. While lamb cooks and rests, prepare the rest of the salad. Remove woody ends from asparagus then thinly slice; dice tomato 1cm; grate courgette; roughly chop spinach. Add all to bowl with herbs, along with vinegar. Season and toss together well.
6. Slice lamb thickly against the grain and add back to pan with marinade, along with any resting juices. Toss to coat.
7. To serve, spoon coconut quinoa and asparagus salad into a bowl and place spiced lamb on top. Sprinkle over coconut chips.