This Mediterranean-inspired dish pairs juicy grilled lamb with a quinoa-based take on classic tabbouleh. It’s hearty, herby, lemony, and packed with flavor—perfect for spring and summer dining.
Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
For the Lamb
1lblamb loin or leg steaks, trimmed
2tbspolive oil
2clovesgarlic, minced
1tbspfresh rosemary or thyme, finely chopped
Zest of 1 lemon
Salt & pepper, to taste
For the Quinoa Tabbouleh
1cupquinoa, rinsed
2cupswater
1cupflat-leaf parsley, finely chopped
½cupfresh mint, finely chopped
1cupcherry tomatoes, halved
½English cucumber, diced
2green onions, sliced
Juice of 1–2 lemons
3tbspextra virgin olive oil
Salt & pepper, to taste
Marinate the Lamb
1
In a bowl, mix olive oil, garlic, rosemary, lemon zest, salt, and pepper. Rub over lamb and let it marinate for at least 20 minutes (or up to overnight).
Cook the Quinoa
2
In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let cool slightly, then fluff with a fork.
Prepare the Tabbouleh
3
In a large bowl, combine cooled quinoa with parsley, mint, tomatoes, cucumber, and green onion. Add lemon juice, olive oil, salt, and pepper. Toss to combine and refrigerate until ready to serve.
Cook the Lamb
4
Grill or pan-sear the lamb over medium-high heat for about 3–4 minutes per side (medium-rare to medium). Let rest for 5 minutes, then slice thinly against the grain.
Assemble the Salad
5
Serve sliced lamb over a generous portion of quinoa tabbouleh. Drizzle with extra olive oil or a spoon of yogurt if desired.
Pairing Suggestions
6
A glass of dry rosé or Grenache
A side of hummus and warm pita bread
Garnish with pomegranate seeds or crumbled feta for extra brightness
Ingredients
For the Lamb
1lblamb loin or leg steaks, trimmed
2tbspolive oil
2clovesgarlic, minced
1tbspfresh rosemary or thyme, finely chopped
Zest of 1 lemon
Salt & pepper, to taste
For the Quinoa Tabbouleh
1cupquinoa, rinsed
2cupswater
1cupflat-leaf parsley, finely chopped
½cupfresh mint, finely chopped
1cupcherry tomatoes, halved
½English cucumber, diced
2green onions, sliced
Juice of 1–2 lemons
3tbspextra virgin olive oil
Salt & pepper, to taste
Directions
Marinate the Lamb
1
In a bowl, mix olive oil, garlic, rosemary, lemon zest, salt, and pepper. Rub over lamb and let it marinate for at least 20 minutes (or up to overnight).
Cook the Quinoa
2
In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let cool slightly, then fluff with a fork.
Prepare the Tabbouleh
3
In a large bowl, combine cooled quinoa with parsley, mint, tomatoes, cucumber, and green onion. Add lemon juice, olive oil, salt, and pepper. Toss to combine and refrigerate until ready to serve.
Cook the Lamb
4
Grill or pan-sear the lamb over medium-high heat for about 3–4 minutes per side (medium-rare to medium). Let rest for 5 minutes, then slice thinly against the grain.
Assemble the Salad
5
Serve sliced lamb over a generous portion of quinoa tabbouleh. Drizzle with extra olive oil or a spoon of yogurt if desired.
Pairing Suggestions
6
A glass of dry rosé or Grenache
A side of hummus and warm pita bread
Garnish with pomegranate seeds or crumbled feta for extra brightness
