Juicy, pan-seared lamb chops served on a bed of fluffy quinoa, tossed with fresh mint, parsley, and vibrant pomegranate seeds. A light lemon-tahini dressing finishes this protein-packed and flavorful Mediterranean meal.
Ingredients
- 250g lamb loin chops (about 2 chops)
- 100g quinoa
- 200ml water
- 50g pomegranate seeds
- 15g fresh mint, finely chopped
- 15g fresh parsley, finely chopped
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 lemon, for juice
- 15ml olive oil
- 15g tahini
- Salt and black pepper to taste
Instructions
- 1.Rinse 100g of quinoa. In a pot, combine quinoa, 200ml water, and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- 2.Pat the lamb chops dry. Rub with 1 minced garlic clove, salt, and pepper.
- 3.Heat 15ml olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare. Let the chops rest for 5 minutes.
- 4.For the dressing, whisk together 15g tahini, the juice of half a lemon, the remaining minced garlic, and 1-2 tablespoons of water until smooth. Season with salt.
- 5.In a large bowl, combine the cooked quinoa, pomegranate seeds, chopped mint, parsley, and diced red onion.
- 6.Divide the quinoa salad onto two plates, top with a lamb chop, and drizzle with the lemon-tahini dressing before serving.
Nutrition Information
Why this recipe
This recipe is rich in high-quality protein from both lamb and quinoa, essential for muscle repair and growth. It's balanced with complex carbs for sustained energy and fiber-rich pomegranate and herbs, supporting digestion and providing valuable antioxidants.
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