Ingredientes

• 250g lamb chops (about 2)
• 100g quinoa
• 150g carrots
• 150g parsnips
• 200g zucchini
• 1 small onion
• 2 cloves garlic
• 20ml olive oil
• 5g ground cumin
• 5g ground coriander
• 5g smoked paprika
• 1 lemon
• 15g fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instrucciones

1. 1.Preheat your oven to 200°C. Dice the carrots, parsnips, and zucchini into 1-2 cm cubes. Finely chop the onion and mince the garlic. Rinse the quinoa thoroughly under cold water.
2. 2.On a baking tray, toss the carrots and parsnips with half the olive oil, salt, and pepper. Roast for 15 minutes. Add the diced zucchini to the tray and roast for another 10-15 minutes until all vegetables are tender.
3. 3.While the vegetables roast, heat a small pot over medium heat. Sauté the onion and garlic in a little olive oil until softened. Add the rinsed quinoa, 200ml of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all water is absorbed.
4. 4.Combine the cumin, coriander, and paprika with salt and pepper. Pat the lamb chops dry and rub the spice mixture evenly on all sides.
5. 5.Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, adjusting the time to your desired doneness. Let the lamb rest for a few minutes before serving.
6. 6.Fluff the cooked quinoa with a fork and mix in the roasted vegetables and chopped fresh parsley. Squeeze fresh lemon juice over the top. Serve the spiced lamb chops alongside the vegetable quinoa.

Información nutricional

Por qué esta receta