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Lamb steak with Quinoa Pilaf

Olympic meal on afternoon express

Lamb steak with Quinoa Pilaf and Dried Fruit 

5 200g lamb steak 

For the quinoa
1/4 cups chicken stock or low-sodium broth
1 small shallot, minced
1 garlic clove, minced
2/3 cup quinoa
1 thyme sprig
1 bay leaf
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper 
2 dried pear halves, diced  
4 dried apricot halves, sliced
2 tablespoons ruby port

For the steak
Season steaks and cook till medium (+/- 4 min).

For the Quinoa
Cook 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes. Add the quinoa, thyme and bay leaf. Add 1 cup of the stock and bring to a simmer. Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa is tender. Remove the pilaf from the oven and keep covered.

For the dried fruit
Add the dried pears and apricots to a pan and cook for 1 minute. Add the port and cook for 1 minute. Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes.

To serve
Pile pilaf on plates, top with slivers of lamb steak and cover with dried fruit reduction.

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