LAMB WITH POMEGRANATE, MINT AND NUTS

Place 1 cup of quinoa in 2 cups of water in a small saucepan . Bring to the boil, then reduce the heat and simmer , covered until all te water is absorbed. Remove from the heat and set aside . Heat a frypan until hot . Rub lamb fillets ( 750 gm ) on both sides with a little canola oil and season with salt and pepper . Place the lamb fillets in the hot pan , sear on both sides and cook 3- 4 minutes on each side for the meat to be pink. Remove the fillets to a plate and wrap in aluninium foil and allow to rest . Add 2 tbs of canola oil to the pan and add 60 gm of skinless almond kernals , 45 gm of pine nuts and 1 cup of raisins , gently toast until the nuts and raisins lightly change colour . Now stir in the cooked quinoa and 60 gm of pistachio nuts and mix well . Slice the lamb fillets into thin slices and add to the pan with any juices . Finally add 1 cup of pomegranite arils and stir through 1 cup of freshly chopped mint . Season to taste with cracked black pepper .