Tender, pan-seared lamb chops seasoned with rosemary and thyme, served over a vibrant and warm quinoa salad with roasted bell peppers, zucchini, and cherry tomatoes. A light lemon-herb vinaigrette brings all the fresh flavors together.
Ingredients
- 250g lean lamb loin chops (about 2-4 chops)
- 120g quinoa
- 240ml water or vegetable broth
- 1 red bell pepper
- 1 small zucchini
- 150g cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1 lemon
- Salt to taste
- Black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Chop the bell pepper and zucchini. On a baking tray, toss them with the cherry tomatoes, 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- 2.While vegetables roast, rinse the quinoa and cook it in 240ml of water or broth. Bring to a boil, then simmer covered for 15 minutes until the liquid is absorbed. Fluff with a fork.
- 3.Mince the garlic and finely chop the rosemary and thyme. Pat the lamb chops dry and season them with the garlic, herbs, salt, and pepper.
- 4.Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare. Let them rest for 5 minutes.
- 5.In a large bowl, combine the warm quinoa and the roasted vegetables. Squeeze the juice of half a lemon over the top and toss gently to combine.
- 6.Divide the quinoa salad between two plates and top with the rested lamb chops to serve.
Nutrition Information
Why this recipe
This is a nutritionally balanced, high-protein meal. Lamb provides essential iron and B12, while quinoa offers complete protein and fiber. The roasted vegetables are rich in vitamins and antioxidants, making it a wholesome, gluten-free option.
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