David Gillick serves up this starter on Celebrity MasterChef Ireland.
Ingredients
- 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 eggs, lightly beaten
- 2 tblsp olive oil
- 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
Method
- Place the quinoa and water in a medium saucepan over a high heat and bring to the boil.
- Reduce heat to low and cook, covered, for 12-14 minutes or untilthe water is absorbed.
- Remove from the heat and allow to stand, covered, for 5 minutes to cool slightly.
- Preheat the oven to 200 degrees C.
- Place parsley, garlic, salt and pepper in a bowl and toss.
- Dust lamb in flour, dip into the eggs and press into the quinoa mixture.
- Heat oil in a frying pan over high heat.
- Cook the lamb, for 2 minutes each side or until golden.
- Transfer lamb to a baking tray and roast for a further 2 minutes or until cooked to your liking.
- 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.
- Assemble on plate with sauce in a miniature jug.
Notes
Equipment: Garlic crusher, Frying pan, 2 x Medium saucepans, Metal whisk, 5 mixing bowls, Scales, Serving Plate, Miniature jug, Baking tray, Pestle and mortar
