Lamb Backstrap With Quinoa Salad Recipe

Ellie Paxton-Hall

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Lamb Backstrap:

Quinoa Salad:

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    Lamb Backstrap
    1. Heat a pan to a high heat. Once the pan is hot, add in a good drizzle of olive oil and the lamb.
    2. Place the spices on one side of the meat and season with salt and pepper.
    3. Let it rest for 5 minutes before slicing into it. Slice thinly.
    Quinoa Salad
    1. Bring a pot of water to the boil. Once boiling, add in the quinoa and cook for 10 minutes.
    2. Once cooked, drain and set aside. Finely chop the parsley and mint.
    3. Cut the cherry tomatoes into half. Thinly slice the celery. Roughly chop the almonds.
    4. Mix all together in a large bowl and drizzle with olive oil and lemon juice. Season well. Garnish with pomegranate.
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