• 1/3 cup white quinoa, rinsed
• 2/3 cup water
• 2 Tbsp finely chopped flat-leaf parsley
• 1 clove garlic, crushed
• Sea salt and cracked black pepper
• 12 x 70g lamb cutlets, trimmed
• Plain flour, for dusting
• 2 eggs, lightly beaten
• 250g vine-ripened cherry tomatoes
• 2 Tbsp olive oil, plus extra, for brushing
• Wilted kale leaves, roasted tomato and crispy garlic, to serve
1. Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 12-14 minutes or until all the water is absorbed. Remove from the heat and allow to stand, covered, for 5 minutes to cool slightly.
2. Preheat oven to 200C. Place the quinoa, parsley, garlic, salt and pepper in a bowl and toss to combine. Dust the lamb in the flour, dip into the egg and press into the quinoa mixture. Heat the oil in a frying pan over high heat.
3. Cook the lamb, in batches, for 2 minutes each side or until golden. Transfer lamb to a baking tray and roast for a further 2 minutes or until cooked to your liking. Serve the lamb with the kale, tomatoes and garlic.
Tips and tricks
To buy: Quinoa is not a grain but a seed. It can be used in much the
same way as rice or couscous, is high in protein and also gluten-free. You can find it in most supermarkets.