Ingredients
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10 -12 ounces lamb strip loin (approximate weight, cleaned, excess fat and sinew removed)
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1 cup quinoa
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2 cups vegetable stock
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salt
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1/8 cup fresh parsley (chopped)
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1/8 cup of fresh mint (chopped)
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2 garlic cloves (finely chopped)
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1/2 teaspoon cumin
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1/4 cup fresh lemon juice
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2 tablespoons olive oil
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1 teaspoon canola oil
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salt and pepper
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1 pint blackberry
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4 tablespoons blood oranges, puree (found in specialty markets)
Instructions
- Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes). Pour into a large bowl and cool. Add fresh herbs.
- In a small bowl combine next 6 ingredients and pour over Quinoa. Stir. Refridgerate until ready to serve. This can be done up to a day ahead.
- Heat a non-stick skillet or saute pan over medium heat. Add canola oil and heat. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness). Remove from pan and let rest 10-15 minutes. Slice paper-thin, the same direction as a beef strip loin.
- Toss Quinoa with fresh blackberries. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.