Quinoa Crumbed Lamb

David Gillick serves up this starter on Celebrity MasterChef Ireland.


  • 50 g white quinoa, rinsed
  • 1/3 cup of water
  • 2 tblsp finely chopped flat leaf parsley
  • 1 garlic clove, crushed
  • sea salt and cracked black pepper
  • 4 x 70 g lamb cutlets, trimmed
  • plain flour, for dusting
  • 2 tblsp olive oil
  • 2 eggs, lightly beaten
  • sauce for starter:
  • 2 tblsp olive oil
  • 2 tblsp fresh rosemary (bunch of rosemary)
  • 2 tblsp fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tblsp butter


  1. Place the quinoa and water in a medium saucepan over a high heat and bring to the boil.
  2. Reduce heat to low and cook, covered, for 12-14 minutes or untilthe water is absorbed.
  3. Remove from the heat and allow to stand, covered, for 5 minutes to cool slightly.
  4. Preheat the oven to 200 degrees C.
  5. Place parsley, garlic, salt and pepper in a bowl and toss.
  6. Dust lamb in flour, dip into the eggs and press into the quinoa mixture.
  7. Heat oil in a frying pan over high heat.
  8. Cook the lamb, for 2 minutes each side or until golden.
  9. Transfer lamb to a baking tray and roast for a further 2 minutes or until cooked to your liking.
  10. For the sauce, add garlic, rosemary, lemon juice, and stock to pan and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter.
  11. Assemble on plate with sauce in a miniature jug.


Equipment: Garlic crusher, Frying pan, 2 x Medium saucepans, Metal whisk, 5 mixing bowls, Scales, Serving Plate, Miniature jug, Baking tray, Pestle and mortar

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