Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
For broccoli tabbouleh, boil quinoa in a saucepan until tender (8-10 minutes), then strain through a fine sieve, spread evenly on a tray, and cool to room temperature. Meanwhile, blanch broccoli until bright green (1-2 minutes). Drain, refresh in iced water, drain again and set aside. Whisk olive oil, lemon rind and juice, and garlic in a bowl and season to taste. Combine quinoa, broccoli and herbs in a bowl and toss with dressing. Season to taste.
Step 2
Meanwhile, preheat oven to 200C. Combine garlic, sumac, cumin, mint, lemon rind and juice and half the oil in a bowl. Add lamb, season to taste and toss to coat. Heat remaining oil in a large ovenproof frying pan over medium heat, brown lamb all over (2-3 minutes), then roast in oven until cooked to your liking (4-5 minutes for medium-rare). Transfer to a plate or tray, cover loosely with foil and rest for 5 minutes.
Step 3
Slice lamb and serve warm with broccoli tabbouleh, baba ghanoush, lemon wedges and extra sumac.
Your folders
washingtonpost.com
Your folders
taste.com.au
4.9
(17)
75 minutes
Your folders
taste.com.au
5.0
(3)
10 minutes
Your folders
delicious.com.au
10 minutes
Your folders
delicious.com.au
40 minutes
Your folders
alexandracooks.com
5.0
(1)
Your folders
ica.se
4.4
(262)
Your folders
foodtalkdaily.com
20 minutes
Your folders
fifteenspatulas.com
5.0
(2)
Your folders
fifteenspatulas.com
Your folders
cooking.nytimes.com
4.0
(21)
Your folders
loveandlemons.com
5.0
(22)
20 minutes
Your folders
americastestkitchen.com
4.4
(73)
Your folders
taste.com.au
10 minutes
Your folders
taste.com.au
10 minutes
Your folders
manusmenu.com
5.0
(2)
5 minutes
Your folders
sugarfreelondoner.com
5.0
(2)
Your folders
foodnetwork.com
4.1
(8)
25 minutes
Your folders
foodandwine.com