Recipe: Sumac-spiced lamb back-straps with quinoa & roasted grapes
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After a gluten-free, dairy-free recipe that combines the heartiness of lamb with the sweetness of summer fruits? Look no further.
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- Recipe: Sumac-spiced lamb back-straps with quinoa & roasted grapes
Roasted grapes work wonderfully with a range of dishes; cook them just until their skins burst and they form a delicious sauce. The authors of The Eat Well Live Well Dairy-Free and Gluten-Free Recipes for Food Lovers have served this dish as a main course for dinner, using wilted spinach instead of baby spinach leaves. Also good with duck and quail.
Sumac-spiced Lamb
- lamb backstraps (eye of loin)
- Olive oil
- 1 tbsp sumac
- 1 tbsp fresh lemon thyme leaves
- 1 tbsp freshly ground black pepper
- 400g (13 oz) seedless black grapes
- 1 cup baby spinach leaves
- Lemon wedges, to serve
Quinoa salad
- 1 cup (6 1/4 oz) quinoa
- 2 cups (16 oz) chicken stock
- 1/2 preserved lemon, skin only, chopped
- 2 cloves garlic, chopped
- 4 green (spring) onions (scallions), finely chopped
- 1 tbsp fresh lemon thyme leaves
- 1 tbsp chopped fresh oregano
- 1 tbsp extra virgin olive oil
To make Quinoa Salad, combine quinoa and stock in a saucepan, season with salt and bring to the boil over high heat. Reduce heat to low and simmer, covered, for about 15 minutes or until stock is absorbed and quinoa is tender. Remove lid and stir over low heat and cool to room temperature, then stir in remaining ingredients.
Brush lamb with a little oil and rub with sumac, thyme and black pepper. Fry lamb in a non-stick frying pan until browned, then place on an oven tray. Toss grapes with a little oil place beside lamb. Roast at 200 C (400 F) for about 10 minutes for pink lamb. Remove lamb and rest, loosely covered, in a warm place for 10 minutes, then slice on the diagonal. Meanwhile, return grapes to oven and roast for another 10 minutes or until just beginning to burst.
Top baby spinach leaves with Quinoa Salad and sliced lamb, spoon grapes and their juices over and serve with lemon wedges.
Serves 4
Quinoa can be prepared a day ahead.
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