Lamb with red quinoa and pomegranate

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 535 Kcal, 40g Protein, 40g Carbohydrates, 23g Fat


  • Pomegranate salsa
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp pomegranate juice
  • 1 pomegranate, seeds removed
  • 0.25 tsp salt
  • 1 red onions, roughly chopped
  • Quinoa
  • 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
  • 4 lamb loins (approx. 150 g each)
  • 2 tbsp olive oil
  • 2 tbsp harissa
  • 1 tsp sea salt

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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.
  • Quinoa

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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