Lamb And Quinoa Saute Recipes

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SPICED LAMB WITH LEMON & HERB QUINOA



Spiced lamb with lemon & herb quinoa image

Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 tbsp cumin seed
1 garlic clove
¼ tsp red chilli or pinch of chilli flakes
juice 1 lemon
4 tbsp olive oil
8 lamb chops
250g quinoa
5 spring onions , sliced
small handful coriander
steamed stem broccoli , to serve

Steps:

  • In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
  • Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
  • Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

Nutrition Facts : Calories 561 calories, Fat 36.5 grams fat, SaturatedFat 12.2 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 0.2 grams fiber, Protein 26.3 grams protein, Sodium 0.3 milligram of sodium

QUINOA AND HERB CRUSTED LAMB



Quinoa and Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup quinoa
1/3 cup chopped fresh thyme
Zest of 1 large lemon
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/4 cup plus 2 tablespoons olive oil
12 (1-inch thick) lamb chops (about 2 1/2 to 3 pounds), fat removed
Salt and freshly ground black pepper
1 cup creme fraiche
1 tablespoon maple syrup
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper

Steps:

  • For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.
  • For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.
  • For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.
  • To serve, arrange the lamb chops on a platter and serve the sauce alongside.

LAMB AND QUINOA SAUTE



Lamb and Quinoa Saute image

This came about one night while trying to figure out what to make with the odds and ends we had lying around in the fridge. This is what I came up with. You can change up the vegetables to suit what is lying around your pantry. For the spices, I fell back on one of my favorite mixtures: ginger, garlic, red pepper flakes and oregano but you can alter that too. If you've never tried quinoa, you are in for a treat. It has a slightly nutty, light taste and cooks up in just 15 minutes.

Provided by ILefkowitz

Categories     Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 shallot, chopped
1/2 red pepper, seeded and roughly chopped
1 celery rib, roughly chopped
1 carrot, peeled and chopped
1 head broccoli, cut into small florets
1 bunch mustard greens, cut into chiffonades
1 (15 ounce) can kidney beans, drained and rinsed
5 -6 cherry tomatoes, cut in half
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
1/2 teaspoon oregano
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
2 shoulder lamb chops, deboned and cut into 1 inch cubes
1 cup quinoa
1 teaspoon margarine
2 cups water
1/2 teaspoon white poppy seeds

Steps:

  • Heat oil in a large saute pan over medium heat.
  • Add shallot and let cook about 3 - 5 minutes, stirring occasionally.
  • Add the carrots, celery and peppers. Let cook an additional 5 minutes or so, stirring occasionally.
  • Meanwhile, in a small saucepan combine the water, margarine and the quinoa. Bring to a boil, then reduce heat and cover. Simmer over a very low flame until all the water is absorbed. About 15 minutes.
  • Once the vegetables have become tender and browned, add the lamb cubes. then add the ginger, garlic, red pepper flakes, oregano, soy sauce, rice vinegar and the sesame oil. Stir to blend all the flavors.
  • Let cook about 10 minutes, then add the broccoli, mustard greens and the kidney beans. Cook and additional 10 minutes or until the lamb is cooked through.
  • Right before taking it off the heat, add the cherry tomatoes and the white poppy seeds.
  • Serve alongside the cooked quinoa.

Nutrition Facts : Calories 366.2, Fat 8.9, SaturatedFat 1.2, Sodium 659.4, Carbohydrate 59.8, Fiber 12.3, Sugar 6.8, Protein 16.7

ORGANIC LAMB BURGER WITH FRESH MINT YOGURT AND QUINOA



Organic Lamb Burger with Fresh Mint Yogurt and Quinoa image

This dish is a favorite of mine because it is packed with flavor and low on carbohydrates. The addition of quinoa adds so many nutrients and lots of fiber. I love lamb!!

Provided by Amanda Freitag

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 cup dry quinoa
1 pound ground organic lamb meat
2 teaspoons ground cumin
Pinch cayenne pepper
1 clove garlic, minced
1 egg
1 small Spanish onion or 1/2 large, diced small
Salt
2 tablespoons vegetable oil
1 cup 0-percent-fat Greek yogurt
2 tablespoons fresh mint, chopped

Steps:

  • Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
  • Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
  • Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
  • Mix together the yogurt and mint in a separate bowl and season with salt.
  • To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.

TOASTED-QUINOA SAUTE WITH LEMONY CABBAGE AND DILL



Toasted-Quinoa Saute with Lemony Cabbage and Dill image

Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 10

1 1/2 cups water
1/2 cup red quinoa, rinsed well
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Low-fat Greek yogurt or sour cream, for serving (optional)

Steps:

  • Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
  • Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

HARISSA LAMB AND QUINOA BURGERS



Harissa Lamb and Quinoa Burgers image

Another great recipe from Donna Hay magazine. Beautiful flavours and a bit of spice. Quinoa uses 1/3 cup grain to 1 cup water and is cooked (simmer) around 15mins until liquid is absorbed - we haven't included this in the prep time.

Provided by The Normans

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

400 g ground lamb
1 cup quinoa, cooked
1 tablespoon harissa, plus extra for speading
1 garlic clove, crushed
salt
pepper
1 tablespoon olive oil
6 bread rolls, halved and toasted
1 cup tzatziki
3 cups salad leaves

Steps:

  • Put mince, quinoa harissa, garlic, salt and pepper in a bowl and mix well to combine.
  • Shape the lamb into 6 patties.
  • Heat oil in a large frying pan over medium heat. Cook patties 4-5mins each side.
  • Spread the rolls with the tzatziki and extra harissa. Top with green leaves and patties to serve.

Nutrition Facts : Calories 479.9, Fat 22, SaturatedFat 7.7, Cholesterol 48.7, Sodium 351, Carbohydrate 48.4, Fiber 3.3, Sugar 1, Protein 20.7

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