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Lamb with red quinoa and pomegranate
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 535
  • Fat about 23g
  • Carbohydrates about 40g
  • Protein about 40g
This is needed
This is needed for 4 people
Pomegranate salsa
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 0.25 tsp salt
  • 1 tbsp pomegranate juice
  • 1 pomegranate, seeds removed
  • 1 red onion, coarsely chopped
  • 1 tbsp butter
  • 1 tin red kidney beans (approx. 140 g, rinsed, drained
  • 150 g quinoa
  • 4 dl vegetable bouillon
  • 1 dl pomegranate juice
Lamb loin
  • 2 tbsp olive oil
  • 4 lamb loins (each approx. 150 g)
  • 2 tbsp harissa
  • 1 tsp sea salt
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And that's how it's done
And that's how it's done
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.