Spiced Lamb With Lemon & Herb Quinoa
This flavorful recipe combines succulent lamb chops marinated in a zesty cumin and garlic paste, served alongside fluffy quinoa tossed with spring onions and coriander. A squeeze of lemon and a drizzle of olive oil round out this delicious dish, perfect for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp cumin seeds
- 1 garlic clove
- ¼ tsp red chillies or pinch of chilli flakes
- juice 1 lemon
- 4 tbsp olive oil
- 8 lamb chops
- 250g quinoa
- 5 spring onions , sliced
- small handful coriander
- steamed stem broccoli , to serve
Instructions
- In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
- Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
- Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 561 calories
- Fat Content: 36.5 grams fat
- Saturated Fat Content: 12.2 grams saturated fat
- Carbohydrate Content: 33.2 grams carbohydrates
- Sugar Content: 4.2 grams sugar
- Fiber Content: 0.2 grams fiber
- Protein Content: 26.3 grams protein
- Sodium Content: 0.3 milligram of sodium
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