Adobo Rubbed Lamb with Quinoa Salad and Kiwifruit Mint Mojo
– Recipe courtesy of Chef Stephen Barry
- 4 lamb loin chops
- 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
- 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
- Toast all ingredients in a frying pan over high heat until fragrant, about 5 minutes. Remove from pan and cool.
- When cool, crush or grind until smooth. Lamb
- Trim the lamb chops and coat with the adobo rub. Refrigerate for 1 hour.
- While chilling prepare the quinoa salad and kiwifruit mint mojo.
- Sear the lamb for about 6 minutes on each side, and serve on the quinoa salad with kiwifruit mint mojo.
- 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.
- Place quinoa in a mixing bowl and allow to cool for 10 minutes.
- Mix in the parsley, oregano, garlic, oil and vinegar. Season with salt and pepper; then, chill until serving.
Kiwifruit Mint Mojo
- 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.