Pan Fry





Green Beans

Recipe challenge ingredients

Pan Fry — Oil it up and get cooking.

Lamb — An acquired taste for some, but that's why we're here.

Quinoa — A tasty, increasingly popular South American "pseudograin."

Dill — It’s for more than just pickles and potato salad.

Garlic — Should be a staple in every kitchen for its endless culinary potential.

Green Beans — Or haricots verts if you’re feeling French.

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Pan fry: lamb, quinoa, dill, garlic, and green beans

What can you do with lamb and quinoa?

The combination of lamb, eggplant, and quinoa will get you started for protein, veggies, and carbs. Add some flavor and fun by incorporating dill and garlic into the meal.

You can use these ingredients in a single dish or combine them however you like to create one or more side dishes and a main course. Try to sauté at least one of the dishes, though.

Recipe Ideas

pulled shouler of lamb with broad bean and dill quinoa

Pulled Shoulder of Lamb, Quinoa, Broad Bean, and Dill

Serve on a platter for sharing.

Prep time: 30 minutes; cook time: 360 minutes.
  • 1.7–2 kg lamb shoulder (or leg) (on the bone)
  • 250 ml cold water
  • 4 tsp ground cumin
  • paprika
  • white pepper
  • garlic granules
  • 250 g quinoa, rinsed
  • 200 g broad beans, frozen
  • 4 tbsp dried dill
  • 400 ml cold water
  • 2 ½ tbsp olive oil
  • sea salt
  • tahini
  1. Pre-heat the oven to 250°F.
  2. Sear the lamb in a frying pan on all sides until browned and crispy. Leave to cool, then season on all sides with white pepper, garlic granules, sea salt, ground cumin, and paprika. Place the lamb in a roasting tray or casserole dish and add the water. Cover with foil and place in the pre-heated oven for 5 1/2 hours, turning the lamb and basting with its juice every hour.
  3. Remove the lamb from the oven and skim the thin film of fat from the cooking juices. Lift out the lamb and place on a large wooden chopping board, cover the meat with foil and leave to rest for 10 minutes.
  4. Pull the meat from the bones with a fork and shred, then place the meat back in the roasting pan along with approximately 150ml of the cooking juices. Mix throughly into the lamb.
  5. Increase the oven temperature 425°F. Place the lamb back in the oven to crisp for 25–30 minutes.
  6. To make the broad bean quinoa. rinse the quinoa through a fine sieve and place into a saucepan together with the broad beans and 4 tablespoons of dried dill. Add the water to the pan, mix all together well and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes.
  7. When the quinoa is cooked, remove from the stove and leave to stand for 5 minutes. Gently fluff with a fork and transfer to a large mixing bowl. Season with sea salt and drizzle with olive oil.
  8. To serve, place the quinoa with broad beans on a large serving platter, then top with the pulled shoulder of lamb. Serve with tahini.

Show us your recipes!

Whether you’re a professional food blogger or just an enthusiastic amateur chef, we’d love to see what you come up with for this random cooking challenge. Use the form below to tell us about your recipe or collection of recipes that match the criteria above. We’ll be happy to post a link to your pages!

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