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!
Lamb Rump & Greek Quinoa Salad
Lamb Rump & Greek Quinoa Salad
with yoghurt & fresh cucumber
Hands on Time: 20 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Cucumber
- Free-range Lamb Rump
- Green Leaves
- Low Fat Plain Yoghurt
- NOMU Provençal Rub
- Pitted Kalamata Olives
- Quinoa
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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!
Quinoa - 75ml
Low Fat Plain Yoghurt - 50ml
Tomato - 1
Cucumber - 50g
Pitted Kalamata Olives - 25g
Green Leaves - 20g
Free-range Lamb Rump - 160g
NOMU Provençal Rub - 10ml
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!
Quinoa - 150ml
Low Fat Plain Yoghurt - 100ml
Tomato - 1
Cucumber - 100g
Pitted Kalamata Olives - 50g
Green Leaves - 40g
Free-range Lamb Rump - 320g
NOMU Provençal Rub - 20ml
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!
Quinoa - 225ml
Low Fat Plain Yoghurt - 150ml
Tomatoes - 2
Cucumber - 150g
Pitted Kalamata Olives - 75g
Green Leaves - 60g
Free-range Lamb Rump - 480g
NOMU Provençal Rub - 30ml
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!
Quinoa - 300ml
Low Fat Plain Yoghurt - 200ml
Tomatoes - 2
Cucumber - 200g
Pitted Kalamata Olives - 100g
Green Leaves - 80g
Free-range Lamb Rump - 640g
NOMU Provençal Rub - 40ml
Woolies Products in this dish
