Harissa Lamb with Lemon Pistachio Quinoa

Preheat oven to 180°C.

Combine cumin, coriander, paprika, half the garlic, chilli and one teaspoon olive oil in a small bowl to form a paste.

Rub lamb with spice mix, wrap in foil and bake for 15-20 minutes or until almost cooked, remove from foil and rest for five minutes.

Meanwhile, heat remaining oil in a medium saucepan and cook onion and remaining garlic for two minutes. Stir through quinoa, add 1/2 cup water, and simmer covered for 10 minutes. Place asparagus on top of quinoa, cover again and continue to cook for another three minutes. Set asparagus aside, and toss quinoa with pistachios, lemon juice, parsley and season to taste.

Slice lamb and serve over quinoa topped with asparagus.

Energy 1603kj Calories 381cal Protein 31g Fibre 7g Fat 16g Saturated Fat 3g Carbs 32g Sugar