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Korma Style Grilled Lamb Rump with Supergrains

Ready in 30 mins
Serves 4

Ingredients

Supergrains

  • 150g supergrains (50g each white quinoa, red quinoa, red rice)

Vegetables

  • 1 baby bok choy, thinly sliced
  • 1 carrot, peeled into ribbons
  • ½ telegraph cucumber, thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 lime, juiced

Lamb

  • 550g lamb rump steaks
  • 30g korma paste (store bought)
  • 2 tsp oil

 

To Serve

  • 2 Tbsp aioli 

  • Pinch of mild curry powder

  • 2 Tbsp mint leaves

Did you know The fiber in quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease?

Recipe Steps

1. Before you start

Bring a medium pot of unsalted water to the boil.

2. Cook Supergrains

Add supergrains to pot of boiling water and cook for about 25 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well.

3. Prep Salad

Prep bok choy, carrot, cucumber and radishes and toss in a medium bowl with lime juice. Season to taste with salt and set aside for serving.

4. Prep & Cook Lamb

Pat lamb dry, season with salt and toss in a medium bowl with korma paste. Heat oil in a large grill pan on medium-high heat. Cook lamb for 4-5 minutes each side (depending on thickness) for medium, or until cooked to your liking.

5. Finish lamb

Rest lamb covered, before slicing thinly.

6. To finish

In a small bowl, combine aioli and curry powder.

7. Serve

Supergrains and salad with lamb, aioli and mint.

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This recipe was supplied by My Food Bag, Fresh Start and published with permission.

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