Lamb with red quinoa and pomegranate

Lamb with red quinoa and pomegranate

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 535 kcal
, Fat: 23 g
, Carbohydrate: 40 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pomegranate salsa

2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp pomegranate juice
¼ tsp salt
1 pomegranate, seeds removed
1 red onion, coarsely chopped


1 tbsp butter
150 g quinoa
1 tin red kidney beans (approx. 140 g), rinsed, drained
1 dl pomegranate juice
4 dl vegetable bouillon

Lamb loin

2 tbsp olive oil
4 lamb loins (each approx. 150 g)
2 tbsp harissa
1 tsp sea salt
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How it's done

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Pomegranate salsa

In a bowl, mix the balsamic with all the other ingredients up to and including the salt. Add the pomegranate seeds and onion, mix.


Heat the butter in a pan. Sauté the quinoa and the beans. Pour in the pomegranate juice and the stock, bring to the boil, reduce the heat and simmer for approx. 25 mins.

Lamb loin

Heat the oil in a frying pan. Coat the lamb with the harissa, fry over a medium heat for approx. 3 mins. on each side, season with salt. Carve the lamb and serve with the quinoa. Serve the pomegranate salsa alongside.


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