Preparation time:
10 mins + 30 mins sitting
Cooking time:
12 - 15 mins
Serves:
4
Raspberry Glazed Lamb with Quinoa, Chickpea and Feta Salad
By Anjelica Alanne
Ingredients
  • 1 tablespoon Beerenberg Raspberry Jam
  • 10 sprigs thyme, leaves picked
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 lamb backstraps
  • ¾ cup quinoa
  • 2 big handfuls rocket
  • ½ bunch mint, leaves picked
  • 1 x 400g can chickpeas, drained
  • 1 punnet raspberries
  • 150g feta, crumbled

Method:

On a large plate, spoon the Beerenberg Raspberry Jam.  Add the thyme, 1 tablespoon of olive oil and a large pinch of salt and pepper. Rub the lamb in the marinade and allow to sit for 30 minutes.

Preheat the oven to 180°C and line a baking tray with non-stick paper. Heat a large fry pan over medium heat, and add 1 tablespoon of olive oil. Place the marinated lamb in the fry pan and cook for 1 minute on each side to seal. Place the lamb on the prepared baking try and into the oven. Cook for 4-6 minutes, depending on preference of doneness. Remove the lamb from the oven and allow to rest.

Fill a large saucepan with water and place on high heat. Add the quinoa and heat until boiling. Once boiling, cook for 12-15 minutes or until quinoa is soft. Drain and allow to cool.

In a large bowl, mix the rocket, mint, chickpeas, raspberries, feta, remaining olive oil, and a pinch of salt and pepper. Place the salad in a large serving bowl. Slice the lamb into 6 slices each and place upon the salad to serve.