Ingrédients

• 4 lamb chops (approx. 400g total)
• 100g quinoa
• 200ml water
• 150g cherry tomatoes, quartered
• 80g pomegranate seeds
• 1/2 cucumber, finely diced
• 1/2 small red onion, finely chopped
• 30g fresh parsley, finely chopped
• 15g fresh mint, finely chopped
• 2 cloves garlic, minced
• 45ml extra virgin olive oil
• 1 lemon, juiced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Instructions

1. 1.Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed. Let it stand for 5 minutes, then fluff with a fork.
2. 2.While the quinoa cooks, prepare the tabbouleh. In a large bowl, combine the diced cucumber, quartered tomatoes, pomegranate seeds, chopped red onion, parsley, and mint.
3. 3.Once the quinoa has cooled slightly, add it to the bowl with the vegetables. For the dressing, whisk together 30ml of olive oil, the lemon juice, one minced garlic clove, salt, and pepper. Pour over the tabbouleh and toss gently to combine.
4. 4.Pat the lamb chops dry with a paper towel. In a small bowl, mix the remaining 15ml of olive oil, one minced garlic clove, cumin, coriander, cinnamon, salt, and pepper. Rub this spice mixture evenly over both sides of the lamb chops.
5. 5.Heat a skillet or griddle pan over medium-high heat. Cook the lamb chops for 3-5 minutes per side for a medium-rare finish, or adjust the time to your desired level of doneness.
6. 6.Serve the warm spiced lamb chops immediately alongside the fresh and zesty quinoa tabbouleh.

Informations nutritionnelles

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