1 cup quinoa
4 tablespoons Olive Oil
4 large red capsicum
8 double lamb cutlets
4 small zucchini
2 tablespoons mint
2 tablespoons chives
1 bunch oregano
Lamb is a rarity in Canada, where I come from, so it’s great to be able to work with lamb at least once a week at home and every day at the restaurant. The quinoa is a nice touch, not being a starch or a vegetable, but a seed with a great texture.
- Bring 2 cups of salted water to the boil and add the quinoa.
- Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
- Preheat the oven to 180°C.
- Drizzle 2 tablespoons of the olive oil into a roasting tin, add the capsicums and cook for 30 minutes, turning every 10 minutes.
- Put the capsicum in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
- Using a small knife, remove the skin, cut each capsicum in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
- Drizzle the remaining olive oil into a large frying pan and heat over high heat.
- Dry the cutlets with paper towel, season and cook on each side for 2 minutes until brown.
- Keep warm in the oven with the capsicum purée and quinoa.
- To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
- To serve, spread some capsicum purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb cutlets and two pieces of zucchini.
- Garnish with the oregano.