Raspberry Glazed Lamb with Quinoa, Chickpea and Feta Salad

Ingredients

• 1 tablespoon Beerenberg Raspberry Jam
• 10 sprigs thyme, leaves picked
• 3 tablespoons olive oil
• salt and pepper
• 2 lamb backstraps
• ¾ cup quinoa
• 2 big handfuls rocket
• ½ bunch mint, leaves picked
• 1 x 400g can chickpeas, drained
• 1 punnet raspberries
• 150g feta, crumbled

Method:

On a large plate, spoon the Beerenberg Raspberry Jam.  Add the thyme, 1 tablespoon of olive oil and a large pinch of salt and pepper. Rub the lamb in the marinade and allow to sit for 30 minutes.

Preheat the oven to 180°C and line a baking tray with non-stick paper. Heat a large fry pan over medium heat, and add 1 tablespoon of olive oil. Place the marinated lamb in the fry pan and cook for 1 minute on each side to seal. Place the lamb on the prepared baking try and into the oven. Cook for 4-6 minutes, depending on preference of doneness. Remove the lamb from the oven and allow to rest.

Fill a large saucepan with water and place on high heat. Add the quinoa and heat until boiling. Once boiling, cook for 12-15 minutes or until quinoa is soft. Drain and allow to cool.

In a large bowl, mix the rocket, mint, chickpeas, raspberries, feta, remaining olive oil, and a pinch of salt and pepper. Place the salad in a large serving bowl. Slice the lamb into 6 slices each and place upon the salad to serve.