Lamb with Quinoa Salad and Chimichurri Sauce

Steps

1. BBQ grill to high (if using).
2. Bring chicken stock to the boil in a medium pot on high heat. As soon as it boils, add quinoa and a pinch of salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
3. While quinoa is cooking, prepare the vegetables. Dice cucumber and tomato 1cm; remove core and seeds from capsicum and dice 1cm; grate courgette. Place all in a large bowl and set aside.
4. Pat lamb dry with paper towels and lightly coat with cumin (if using) and a drizzle of olive oil. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Season lamb with salt and pepper and cook for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively cook on BBQ. Set aside on a plate, covered with foil, to rest for 5 minutes, before slicing thickly against the grain.
5. While lamb rests, combine all chimichurri sauce ingredients in small bowl.
6. Add cooked quinoa to bowl with salad vegetables. Add olive oil and vinegar to taste and gently toss to combine. Season to taste with salt and pepper.
7. Divide quinoa salad between plates, top with sliced lamb and spoon over chimichurri sauce (if desired).