Roast lamb loin, red quinoa, shaved asparagus, grilled courgettes, peas and feta

  • Time: 30 mins
  • Level:
  • Cook: 40 mins
  • Ready In: 1 hr 10 mins
  • Serves: 04 Persons


  • 2 Lamb loin
  • 200 g Red quinoa
  • 1 Lime Juice
  • 6 Asparagus
  • 2 Courgettes
  • 100 g Peas
  • 50 g Feta
  • 1 tsp Mint
  • 1 Lemon Juice
  • 100 ml Rapeseed oil

  1. Bring a large pot of water to a boil and season with salt, add in the quinoa and bring back to the boil then turn down to a simmer. Cook for about 15 minutes.
  2. Strain the cooked quinoa and season with the lime juice.
  3. Slice the courgettes and drizzle with a little olive oil and grill on each side on a griddle pan.
  4. Blanch the peas and refresh in ice water.
  5. Shave the asparagus on a mandolin.
  6. Mix the quinoa, asparagus, courgettes and peas together, add the lemon juice and rapeseed oil and season to taste. Tear in the mint and crumble in the feta.
  7. Pan-sear the lamb on each side until golden, place in an oven at 100c for 10-15 minutes. Let rest for 10 minutes, carve and serve.