Lamb leg steaks with tabbouleh

This Middle Eastern dish will tickle your taste buds with its zingy and zesty quinoa tabbouleh and delicious lamb leg steaks coated in cumin seeds. It takes less than 30 minutes to make, so it's a win-win!
Lamb leg steaks with tabbouleh


Quinoa tabbouleh


1.To make the Tabbouleh, place quinoa and water in a medium saucepan. Bring to the boil. Reduce heat to low and cook for 10 minutes. Stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool. Add parsley, tomato, white part of onion and combined oil, lemon juice and garlic to cooled quinoa. Toss to combine.
2.Heat a large, nonstick frying pan over high heat. Coat lamb with cumin seeds. Spray lightly with oil. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Rest for 5 minutes.
3.Thickly slice lamb on the diagonal. Serve with tabbouleh and lemon wedges. Sprinkle with spring onion tops.

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