An incredibly tender organic lamb steak served alongside sautéed aubergine and ancient grain quinoa, studded with pomegranate jewels packed with vitamin C, and a drizzle of tahini for a rich sesame flavour.
Serves: 2 | Cook Time: 30 mins | Calories: 555 | Type: Gluten-Free | Macros P: 40g / C: 43g / F: 25g
- 2 x 150g organic lamb steak
- 80g quinoa
- 2 tbsp pomegranate molasses
- 1/2 pomegranate
- 1 tsp ground cumin
- 1 aubergine
- Handful of mint
- 2 tsp tahini (sesame)
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. Rinse the quinoa and place in a pan with 300ml boiling water and a pinch of sea salt. Simmer for 15-20 mins until cooked.
- Meanwhile, slice the pomegranate in half and remove the pomegranate seeds. Thinly slice the aubergine into rounds. Roughly chop the mint leaves.
- In a bowl, mix half of the pomegranate molasses with the cumin, a pinch of sea salt and 2 tsp of oil. Rub this mixture over the lamb steaks on both sides. Heat a frying pan or griddle pan on a medium heat and fry the lamb steaks for 4-5 mins on both sides until cooked. Remove from the pan and leave to rest for 5 mins.
- Heat 1 tsp oil in the same pan and cook the aubergine for 5 mins, turning occasionally, until soft and lightly golden.
- When the quinoa is cooked, drain and stir in the remaining pomegranate molasses, pomegranate seeds and the mint.
- To serve, thinly slice the lamb and serve alongside the pomegranate quinoa and the aubergine slices. Drizzle over the tahini dressing.