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Grilled Lamb Rack with Berry Jam and Quinoa Salad

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SERVING: 4
PREP TIME: 10 Minutes
COOK TIME: 45 Minutes

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Singapore foodie Christina, takes home-made gourmet food to a new level with this Grilled Lamb Rack with Berry Jam and Red Quinoa Salad.

Ingredients

Berry Jam

  • 1 large pack of organic frozen mixed berries
  • 3 cups of organic raw sugar
  • 3 tablespoons organic kudzu powder
  • 1 1/2 teaspoons organic ground cinnamon
  • 1/2 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground cloves
  • 1 lemon, zested and juiced

Red Quinoa Salad

  • 1 1/2 cups organic red quinoa, rinsed
  • 1 1/2 teaspoons organic Himalayan salt
  • 2 tablespoons organic toasted sesame oil
  • Organic salad greens of your choice
  • Pepper to taste

Grilled Lamb Rack

  • 1 x The Meat Club Lamb Rack, cut into 3 wedges of lamb chop
  • 2 teaspoons dried organic rosemary
  • 1/8 teaspoon organic Himalayan Salt
  • 3 tablespoons grapeseed oil

Preparation

Homemade Berries Jam

  1. Prepare a boiling water bath canner and 3 pint jars. Place lids in a small saucepan, cover with water, and bring to a gentle simmer.
  2. Pour berries into a non-reactive pot that holds at least five quarts. Combine kudzu powder, ground cinnamon, nutmeg and cloves in a large bowl. Add sugar mixture to the berries and stir until sugar begins to dissolve.
  3. Bring berry mixture to a boil over high heat. Once mixture begins to bubble, reduce the heat to medium-high and cook, stirring regularly. Cook until berries have broken down and mixture looks glossy and increasingly thick. After about 15 minutes add lemon zest and juice. Cook an additional 5 to 7 minutes, until jam is thickening on the walls of the pot and it makes a sizzling sound when you scrape your spatula across the bottom of the pot.
  4. If you want your jam super smooth, put all into food blender and blend. 

Red Quinoa Salad

  1. Mix quinoa with salt.
  2. Add quinoa into rice cooker with just enough water to have them submerged, set to quick cook mode.
  3. Toss cooked quinoa with organic salad greens, toasted sesame oil and pepper.

Grilled Lamb Rack

  1. Season lamb chop with salt and rosemary. Put aside.
  2. Preheat cast iron pan over medium heat for 3 minutes.
  3. Coat lamb chop with grapeseed oil. Place in pan and cook to desired doneness, about 3 minutes each side.
  4. Place Grilled Lamb Chops onto plate, garnish with sides of red quinoa salad and berries jam to dip the lamb chops with.