Lamb filet on quinoa and mint yoghurt

Name: Lamb filet on quinoa and mint yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Quinoa; 7-10 Tbsp Salt; 6 Stem(s) Mint; 150 g Greek cream yoghurt; 7-10 Tbsp Pepper; 4 Lamb salmon (approx. 150 g each); 3 TABLESPOONS Olive oil; 1 red pepper; 2 Spring onions

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Quinoa
7-10 Tbsp Salt
6 Stem(s) Mint
150 g Greek cream yoghurt
7-10 Tbsp Pepper
4 Lamb salmon (approx. 150 g each)
3 TABLESPOONS Olive oil
1 red pepper
2 Spring onions

Directions

1
Rinse quinoa in hot water and cook in boiling salted water for 15-20 minutes. Wash the mint, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Mix yoghurt and mint and season to taste with salt and pepper
2
Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in an ovenproof pan and fry the lamb salmon in it for about 4 minutes, turning vigorously. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until pink
3
Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Heat 2 tablespoons of oil in a frying pan and fry the diced peppers for about 5 minutes while turning. After about 4 minutes add the spring onion rings and season with salt and pepper. Add the quinoa and fold in
4
Remove meat from the pan and cut into slices. Arrange quinoa, meat and yoghurt on plates and garnish with mint