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Lamb Loin Fillets with Red Pepper Salsa and Quinoa Salad

Lamb Loin Fillets with Red Pepper Salsa and Quinoa Salad

Naturally lean, deliciously tender and beautifully flavourful - if you're after a healthy restaurant-quality meal at home it doesn't get much better than Silver Fern Farms Lamb Loin Fillets.

Lamb Loin Fillets with Red Pepper Salsa and Quinoa Salad

Serves 3-4

1 pack Silver Fern Farms Lamb Loin Fillets
1 Tbsp olive oil
4 Tbsp chopped fresh rosemary


½ 290g jar of red peppers
1 garlic clove, chopped
½ red chilli, chopped
¼ cup chopped mint
2 tsp lemon juice
2 tsp Olive oil

Quinoa Salad

1/2 cup white quinoa, cooked
1/2 cup black quinoa, cooked
1/2 cucumber, chopped
1 tomatoes, chopped
1/2 bunch spring onions, sliced
¼ cup chopped mint
1 cups chopped parsley
1 cloves of garlic, minced


¼ cup lemon juice
1 lemon zest
1/3 cup extra virgin olive oil
Salt & pepper to taste

Cook the quinoa as per packet instructions, leave to chill. Chop all vegetables for the salad and combine with the quinoa. To make the dressing put all ingredients in a jar and shake well. Toss through salad and leave for one hour to allow flavours to intensify.

For the salsa, put the peppers in a mini food processor with garlic, chilli, mint and lemon. Blitz until finely chopped but don’t puree. Add the oil and blitz briefly to mix. Put in a bowl and leave at room temperature until serving.

Rub the lamb loin fillets with chopped rosemary, oil and season to taste. Heat a frying pan to medium-high. Pan-fry the lamb for 3-4 minutes each side (medium rare to medium). Remove from the pan and rest for 5 minutes.

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