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Adobo Rubbed Lamb with Quinoa Salad and Kiwifruit Mint Mojo

 

– Recipe courtesy of Chef Stephen Barry

INGREDIENTS:

  • 4 lamb loin chops

 

Adobo Rub

  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1 tbsp toasted cumin seeds
  • 1 dried chili
  • 1 tsp crushed red pepper flakes
  • 1 tbsp salt

 

Quinoa Salad

  • 4 cups (1 litre) of water
  • 10.5 oz (300g) quinoa*
  • 1 bunch parsley, chopped
  • 1/2 bunch fresh oregano leaves
  • 3 cloves crushed garlic
  • 1/4 cup (60ml) avocado oil (or extra virgin olive oil)
  • 1/4 cup (60ml) sherry vinegar (or cooking sherry)

 

Kiwifruit Mint Mojo

  • 3 Zespri® Green Kiwifruit
  • 1/4 cup fresh lime juice
  • 1/4 cup avocado oil
  • 1/2 cup chopped fresh mint
  • 2 tbsp sugar

 

METHOD:

Adobo Rub

  1. Toast all ingredients in a frying pan over high heat until fragrant, about 5 minutes. Remove from pan and cool.
  2. When cool, crush or grind until smooth. Lamb
    1. Trim the lamb chops and coat with the adobo rub. Refrigerate for 1 hour.
    2. While chilling prepare the quinoa salad and kiwifruit mint mojo.
    3. Sear the lamb for about 6 minutes on each side, and serve on the quinoa salad with kiwifruit mint mojo.

 

Quinoa Salad

  1. Bring the water to a boil, add the quinoa and cook on high for 6 minutes. Strain off the water and rinse with cold water.
  2. Place quinoa in a mixing bowl and allow to cool for 10 minutes.
  3. Mix in the parsley, oregano, garlic, oil and vinegar. Season with salt and pepper; then, chill until serving.

 

Kiwifruit Mint Mojo

  1. Place all ingredients into a blender and puree. Take care not to crush the kiwifruit seeds, as this can make your mojo bitter.

 

Prep time: 10 minutes
Cooking time: 12 minutes
Makes: 4 servings

*quinoa = hie Pronunciation: KEEN-wah Notes: This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It’s got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.
Substitutes: couscous OR rice OR bulgur OR millet OR buckwheat groats OR amaranth.

 

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