Quick harissa lamb and red onions with herby quinoa
- Published: 8 Nov 16
- Updated: 4 Mar 25
If there are any leftovers from this quick lamb with quinoa supper, you can have it for lunch the next day.
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Ingredients
- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 500g lamb leg or neck fillet, cut into strips
- 2 tbsp rose harissa (we like Belazu)
- Zest and juice of 1 lemon
- 200ml chicken stock
- 2 x 250g packs ready-to-eat quinoa
- 2 tbsp extra-virgin olive oil
- 3-4 roasted red peppers, sliced
- 50g toasted pine nuts
- Bunch of fresh coriander, roughly chopped
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Method
- Heat the oil in a large frying pan over a medium heat and cook the onions for 2-3 minutes until starting to caramelise. Remove and set aside. Season the lamb, put in the pan the onions were cooked in, then cook over a medium heat until browned all over. Return the onions to the pan. Stir through the harissa, lemon zest and chicken stock, then bring to a gentle simmer. Cook for 10 minutes or so until the lamb is cooked through and the liquid has thickened slightly.
- Meanwhile, heat the quinoa according to the pack instructions. When it’s ready, fluff up the grains with a fork, then stir through the extra-virgin olive oil, lemon juice, roasted red pepper slices, pine nuts and fresh coriander. Taste the lamb and season if needed. Serve the lamb with bowls of the quinoa.
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- Recipe from January 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 702kcals
- Fat
- 38.1g (7.6g saturated)
- Protein
- 29g
- Carbohydrates
- 47.7g (10.4g sugars)
- Fibre
- 3.8g
- Salt
- 0.5g
delicious. tips
Mix other antipasti through the quinoa, depending on what you have in your storecupboard. Items such as artichokes from a jar, griddled aubergines and sun-blush tomatoes would all work well with the lamb.
If you have any leftovers, the quinoa makes a great lunchbox addition for the next day.
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