Chargrilled lamb backstraps with corn and capsicum quinoa


  • Serves 4 people

  • 200 gm (1 cup) quinoa (see note)
  • 4 (200gm each) lamb backstraps
  • 2 corn cobs, silks and husks removed
  • 2 red capsicum, seeds removed, cut into 5cm batons
  • 1 tbsp extra-virgin olive oil
  • 2 limes, halved
  • 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely chopped
  • Lime-chilli dressing
  • 2 limes, finely grated rind and juice only
  • 2 tbsp olive oil
  • 2 tsp crushed dried chilli
  • 1 tsp dried oregano
01   Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes or until water has been absorbed.
02   Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
03   For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
04   Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
Note Quinoa is a seed native to South America. It's gluten-free, has a nutty flavour and is high in protein. Quinoa is available from health food stores.







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