Spiced Lamb Rump

Spiced Lamb Rump

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 19, 2017.
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with Coconut quinoa and asparagus salad

Ingredients

SPICED LAMB RUMP

  • 550g lean lamb rump steaks (at room temperature)
  • 2 teaspoons spiced lamb mix
  • 1 clove garlic, sliced
  • 1 teaspoon finely grated ginger
  • ½ cup lite coconut milk
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • 1 teaspoon oil, for cooking (or use spray oil)

COCONUT QUINOA

  • 3/4 cup lite coconut milk
  • ½ cup water
  • ¼ teaspoon salt
  • 150g mixed quinoa

ASPARAGUS SALAD

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

TO SERVE

  • 1-2 tablespoons coriander leaves and stalks
  • 2 tablespoons mint leaves
  • 1-2 tablespoons 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 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 to low heat 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 large 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 then 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. Top with asparagus salad and sprinkle over coconut chips and herbs.

Nutritional Information

Energy 1687 kj
403 kcal
Protein 35.5g
Carbohydrate 24.3g
Fat 17.1g