Lamb filet on quinoa and mint yoghurt

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g Quinoa
  • 7-10 Tbsp Salt
  • 6 Stem(s) Mint
  • 150 g Greek cream yoghurt
  • 7-10 Tbsp Pepper
  • 4 Lamb salmon (approx. 150 g each)
  • 3 TABLESPOONS Olive oil
  • 1 red pepper
  • 2 Spring onions

Directions

  1. 1

    Rinse quinoa in hot water and cook in boiling salted water for 15-20 minutes. Wash the mint, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Mix yoghurt and mint and season to taste with salt and pepper

  2. 2

    Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in an ovenproof pan and fry the lamb salmon in it for about 4 minutes, turning vigorously. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until pink

  3. 3

    Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Heat 2 tablespoons of oil in a frying pan and fry the diced peppers for about 5 minutes while turning. After about 4 minutes add the spring onion rings and season with salt and pepper. Add the quinoa and fold in

  4. 4

    Remove meat from the pan and cut into slices. Arrange quinoa, meat and yoghurt on plates and garnish with mint

Nutrition Facts

KCAL
520 kcal
CARBS
42 g
FATS
20 g
PROTEINS
43 g

Categories & Tags

Main Dishes