Sumac Lamb with Quinoa Salad

Prep Time: 5 minutes

Cook Time: 22 minutes

Serves: 2

Calories per serving: 410

Sumac Lamb with Quinoa Salad

This delectable lamb is teamed with a light, refreshing quinoa salad for the perfect nutritional balance.


  • Quinoa, 70 g
  • Lamb, average, extra trimmed lean, 300 g
  • Sumac, 1 teaspoon(s)
  • Sea salt, 2 pinch(s)
  • Black pepper, ground, 1 pinch(s)
  • Olive oil spray, 1 spray(s)
  • Parsley, fresh, 8 large sprig(s) , chopped
  • Mint, fresh, 8 sprig(s) , chopped
  • Coriander, 8 sprig(s) , chopped
  • Cucumber, 1 cucumber(s)
  • Red pepper, 1 average
  • Cherry tomatoes, 10 medium , halved
  • Lemon juice, fresh, 1 tablespoon(s)
  • Honey, any type, 1 teaspoon(s)


  1. Place the quinoa in a heavy based pan and cover with cold water. Place over a medium heat, bring to a simmer and cook for 12-14 minutes. Drain and leave to cool.
  2. Place a non-stick fry pan over a medium heat. Season the lamb with the sumac, salt, pepper and a light spray of olive oil and cook for 3-4 minutes each side, or until cooked to your liking. Remove from the heat and set aside to rest.
  3. In a large bowl, place the cooked quinoa, parsley, mint, coriander, cucumber, red pepper and cherry tomatoes.
  4. In a separate bowl, mix together the lemon juice and honey, along with a pinch of sea salt and pepper. Pour over the salad and toss well to combine.
  5. Divide between the serving bowls. Slice the lamb into ½ cm strips and place on top of the salad. Serve warm.


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