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
Directions
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.
Cover ribs with foil and bake for 1 hour, ribs should be tender. Remove the foil, brush generously with reserved marinade and scatter with mustard seeds and chilli flakes.
Return the ribs to the oven, increase the oven temperature to 200°C.
Cook for 10 -15 minutes to brown.
Serve on a board with a bowl of Beerenberg Chipotle Ranch Sauce for dipping.
