Food/Beverage / Health

RECIPE: Sumac Lamb With Tabouli

Feeling like some Sumac Lamb?

Well thanks to the new Mega Grill by George Foreman it’s never been easier!

Sumac Lamb With Quinoa Tabouli

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

  • 4 x 200g lamb backstraps
  • 2tbs olive oil
  • 2tsp ground cumin
  • 2tsp ground cinnamon
  • ½ tsp sea salt
  • 2 cups quinoa, cooked to packet instructions
  • 1 cup couscous, cooked to packet instructions
  • ¼ cup sesame seeds, lightly toasted
  • 1 cup slivered almonds, lightly toasted
  • ½ cup pepita seeds
  • ½ cup currants
  • 1 cup dried cranberries
  • 1 bunch continental parsley, chopped
  • 1 bunch mint, chopped

Dressing:

  • ¼ cup extra virgin olive oil
  • Pinch salt & pepper
  • 2tbs honey
  • ½ cup lemon juice

Method:

  1. Heat your George Foreman Mega Grill
  2. Place the lamb in a large baking tray and coat with oil, cumin, cinnamon, salt and oil. Place lamb on the George Foreman Mega Grill with the lid closed. Cook for 5-7 minutes until cooked through, then rest for 5 minutes
  3. Meanwhile, place all the dressing ingredients in a small jug, whisk and set aside.
  4. In a large bowl, mix the cooked quinoa and couscous, sesame seeds, almonds, pepita seeds, currants, cranberries, parsley and mint. Pour over the dressing and toss to combine. Transfer salad to a serving platter.
  5. Slice the lamb and place on top of the salad with extra mint leaves.

A flavoursome and easy crowd pleaser!

SUMAC LAMB WITH QUINOA TABOULI GF MEGA GRILL1

Image: George Foreman

2 thoughts on “RECIPE: Sumac Lamb With Tabouli

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