Barbecued Lamb With Lentil, Quinoa & Watercress Salad

Marc Weir

Serves

2 (with leftovers)

Preparation

30 mins plus overnight marinating

Cook

30 mins

Ingredients

FOR THE LAMB
2 lamb backstraps (about 400g)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
¾ teaspoon cinnamon
1 tablespoon dried oregano
4 large cloves garlic, finely grated or crushed
3 tablespoons olive oil
LENTIL, QUINOA & WATERCRESS SALAD
200g green beans
¼ cup Puy lentils, cooked, drained, chilled
¼ cup red quinoa, cooked, drained, chilled
¾ cup fresh oregano leaves, loosely packed
1 small bunch watercress
sherry vinaigrette
SHERRY VINAIGRETTE
2 large cloves garlic, finely grated or crushed
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
150ml olive oil
Maldon sea salt and black pepper

For this dish I use red Kiwi quinoa grown right here in New Zealand in the Rangitikei – in my view it’s the best quinoa you can buy in New Zealand. The lamb is marinated with a rustic rub and cooked quickly on a hot barbecue, creating a dish perfect for late-summer evenings when you want something light and healthy. The next day, the leftovers are a perfect filling for wraps drizzled with a seasoned garlic-yoghurt dressing.

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Instructions

1.LAMB
2.Slice each backstrap into 6 pieces, then lay each piece on its side and flatten slightly with a mallet.
3.Toast the coriander and cumin seeds over a gentle heat for a few minutes until aromatic, then allow to cool.
4.Use a mortar and pestle or spice grinder to smash or grind the seeds roughly.
5.Put the prepared seeds, cinnamon, oregano, garlic, olive oil and some salt and pepper into a bowl and mix to combine.
6.Add the lamb, cover and chill preferably overnight or for at least 2 hours.
7.When ready to serve the salad, cook the lamb slices on the barbecue over a high heat.
8.Cook for a few minutes each side, then rest for 5 minutes.
9.LENTIL, QUINOA & WATERCRESS SALAD
10.Trim off the stem end from the green beans (I like to leave the tails on).
11.Blanch the beans in a pot of salted boiling water for 2 minutes, drain and chill immediately in ice-cold water.
12.Once chilled, drain and cut the beans in half lengthways.
13.Put the cooked lentils, cooked quinoa, green beans and oregano into a large mixing bowl.
14.Add the cooked lamb and the watercress, some salt and pepper, and enough sherry vinaigrette dressing to coat.
15.Toss everything gently until well combined and evenly distributed and serve in a large serving bowl to share.
16.SHERRY VINAIGRETTE
17.Place all ingredients in a jar with a tightly sealed lid and shake until emulsified.
18.VARIATION: Crumbled feta would be an amazing addition to this dish.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain

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