Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 18 minutes
Ingredients (for 4 people) :
-1 PG tips Rich One teabagMethod: Bring 250ml water to the boil in a pan and stir in the teabag. Turn off the heat and leave to steep for 3-4 minutes then remove the teabag.
-100 g quinoa
-2 tomatoes, diced
-½ cucumber, diced
-large bunch flatleaf parsley, chopped
-large bunch mint, chopped
-small bunch chives, chopped
-1 small red onion, peeled and finely diced
-juice of ½ lemon
-salt and pepper
-8 lamb cutlets
-2 tsp cumin seeds
-seeds of ½ pomegranate
Pour the quinoa into the pan, bring back to the boil and then simmer for 8-9 minutes (according to the pack instructions, until the quinoa is cooked and the tea absorbed). Drain and leave to cool.
Place the quinoa in a large bowl and mix with the chopped tomatoes, cucumber, herbs, onion, lemon juice and season to taste.
Place the lamb chops on a grill pan and sprinkle with the cumin seeds. Cook under a hot grill or on a barbecue for 2-3 minutes each side, depending on how pink you like your lamb.
Serve the lamb cutlets on a bed of tabbouleh, sprinkled with pomegranate seeds.