Spiced Lamb Rump

Spiced Lamb Rump

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 19, 2017.
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with Coconut quinoa and asparagus salad

Ingredients

SPICED LAMB RUMP

  • 275g lean lamb rump steaks (at room temperature)
  • 1 teaspoon spiced lamb mix
  • 1 clove garlic, sliced
  • 1 teaspoon finely grated ginger
  • ¼ cup lite coconut milk
  • ½ teaspoon soy sauce
  • Pinch of salt
  • ½ teaspoon oil, for cooking (or use spray oil)

COCONUT QUINOA

  • ½ cup lite coconut milk
  • ¼ cup water
  • 75g mixed quinoa

ASPARAGUS SALAD

  • ½ bunch asparagus
  • ½ tomato
  • ½ courgette
  • ½ carrot
  • 1/3 bag baby spinach, roughly chopped
  • ¼ teaspoon salt
  • ¾ teaspoon vinegar (e.g. white wine, red wine)

TO SERVE

  • 1-2 tablespoons coriander leaves and stalks
  • 2 tablespoons mint leaves
  • 1 tablespoon coconut chips

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). 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.
  4. Heat oil in a medium fry-pan on high heat. Lift lamb out of 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 toss lamb in sauce to coat. Remove lamb from marinade 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. Remove woody ends from asparagus and thinly slice; dice tomato 1cm; grate courgette and carrot. Place in a large bowl, along with all remaining asparagus salad ingredients and toss 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 into bowls and place spiced lamb on top. Sprinkle over asparagus salad, coconut chips and herbs.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 36.1g
Carbohydrate 25.3g
Fat 20.7g