eCook Meal
Lamb Rump & Greek Quinoa Salad
with yoghurt & fresh cucumber
Fluffy quinoa is tossed with fresh tomatoes, crunchy cucumber, and salty olives. This is the delicious base to the main event: lamb rump fried and basted in butter and NOMU Provençal Rub; talk about decadence! Finished off with a dollop of yoghurt, there is nothing this dish doesn’t offer!
Serving guide
Choose your portion size.
FLUFFY Quinoa
Rinse the Quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and leave to stand off the heat for at least 5 minutes.
SOME PREP & SALAD
Roughly dice the Tomato and Cucumber and roughly chop the olives. Place in a salad bowl, add a drizzle of oil, and season. Just before serving, add the cooked quinoa and the rinsed green leaves to the salad bowl. Toss until fully coated and combined.
FRY THE LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel and season. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS SERVED
Make a bed of the Quinoa salad. Top with the lamb slices, and drizzle over any pan juices. Finish with a dollop of Yoghurt. Well done, Chef!
FLUFFY Quinoa
Rinse the Quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and leave to stand off the heat for at least 5 minutes.
SOME PREP & SALAD
Roughly dice the tomatoes and Cucumber and roughly chop the drained olives. Place the diced cucumber, the diced tomato, and the chopped olives in a salad bowl. Add a drizzle of oil, and season. Just before serving, add the cooked quinoa and the rinsed green leaves to the salad bowl. Toss until fully combined.
FRY THE LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS SERVED
Make a bed of the Quinoa salad. Top with the lamb slices, and drizzle over any pan juices. Finish with a dollop of Yoghurt. Well done, Chef!
FLUFFY Quinoa
Rinse the Quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and leave to stand off the heat for at least 5 minutes.
SOME PREP & SALAD
Roughly dice the tomatoes and Cucumber and roughly chop the drained olives. Place the diced cucumber, the diced tomato, and the chopped olives in a salad bowl. Add a drizzle of oil, and season. Just before serving, add the cooked quinoa and the rinsed green leaves to the salad bowl. Toss until fully combined.
FRY THE LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS SERVED
Make a bed of the Quinoa salad. Top with the lamb slices, and drizzle over any pan juices. Finish with a dollop of Yoghurt. Well done, Chef!
FLUFFY Quinoa
Rinse the Quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and leave to stand off the heat for at least 5 minutes.
SOME PREP & SALAD
Roughly dice the tomatoes and Cucumber and roughly chop the drained olives. Place the diced cucumber, the diced tomato, and the chopped olives in a salad bowl. Add a drizzle of oil, and season. Just before serving, add the cooked quinoa and the rinsed green leaves to the salad bowl. Toss until fully combined.
FRY THE LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DINNER IS SERVED
Make a bed of the Quinoa salad. Top with the lamb slices, and drizzle over any pan juices. Finish with a dollop of Yoghurt. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R300.14
for 4 servings · R75.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rump & Greek Quinoa Salad?
The preparation time for Lamb Rump & Greek Quinoa Salad with yoghurt & fresh cucumber is between 20 and 25 minutes.
What is the total time required to make Lamb Rump & Greek Quinoa Salad with yoghurt & fresh cucumber?
The total time required to make Lamb Rump & Greek Quinoa Salad with yoghurt & fresh cucumber is between 25 and 30 minutes.
How many servings does Lamb Rump & Greek Quinoa Salad provide?
4 servings
What are the main ingredients in Lamb Rump & Greek Quinoa Salad?
Cucumber, Green Leaves, Lamb Rump, NOMU Provençal Rub, Pitted Kalamata Olives, Quinoa, Tomato, Yoghurt
What is the nutritional information of Lamb Rump & Greek Quinoa Salad?
Calories: 763, Carbs: 56 grams, Fat: grams, Protein: 40.9 grams, Sugar: 9.1 grams, Salt: 779 grams
How do I prepare Lamb Rump & Greek Quinoa Salad?
SOME PREP & SALAD: Roughly dice the tomatoes and cucumber and roughly chop the drained olives. Place the diced cucumber, the diced tomato, and the chopped olives in a salad bowl. Add a drizzle of oil, and season. Just before serving, add the cooked quinoa and the rinsed green leaves to the salad bowl. Toss until fully combined. DINNER IS SERVED: Make a bed of the quinoa salad. Top with the lamb slices, and drizzle over any pan juices. Finish with a dollop of yoghurt. Well done, Chef! FLUFFY QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and leave to stand off the heat for at least 5 minutes. FRY THE LAMB: Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Lamb Rump & Greek Quinoa Salad?
Cucumber, Green Leaves, Lamb Rump, NOMU Provençal Rub, Pitted Kalamata Olives, Quinoa, Tomato, Yoghurt
How many calories does Lamb Rump & Greek Quinoa Salad have?
763 calories
How much fat content does Lamb Rump & Greek Quinoa Salad have?
grams