Grilled Lamb Cutlets With Quinoa Tabouleh

Lamb Cutlets Ingredients:
- 6 small lamb cutlets
- ½ tbs Healthy Life Olive Oil
- 1 clove of garlic
- 1 teaspoon of lemon juice
- cracked black pepper.

Quinoa Tabouleh
- ½ cup quinoa
- 1 cup parsley, roughly chopped
- ½ cup fresh mint, roughly chopped
- 2 tbsp Healthy Life Sesame Seeds, toasted
- 1 cup fresh tomatoes, finely chopped
- 1½ tbsp Healthy Life Olive Oil
- ½ lemon juiced
- 2 cloves garlic, crushed

Way to make it:
1- Trim the fat from the lamb and brush each side with a mixture of olive oil, garlic, lemon juice and cracked black pepper. Set aside at room temperature.
2- Thoroughly rinse and drain the quinoa in cold water.
Quinoa Tabouleh
1- Place the quinoa in a pan with one cup of water and a pinch of sea salt and bring the water to the boil.
2- Reduce the heat to simmer, cover the pan and cook for 15 minutes, set aside to cool.
3- Combine the herbs, sesame seeds, and tomatoes through the quinoa.
4- Mix through the olive oil, lemon juice and garlic together and stir through the salad.

- Grill the lamb for 4 to 6 minutes each side depending on their thickness and how you like it and serve with the quinoa tabouleh.
Serves 2