Ingredients

• 4 lamb chops (approx. 400g total)
• 150g quinoa, uncooked
• 300g carrots, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 30ml olive oil
• 5g ground cumin
• 5g ground coriander
• 5g smoked paprika
• 1 pinch of ground cinnamon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• 1 lemon
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. 2.While the carrots roast, rinse the quinoa thoroughly. In a medium saucepan, bring 300ml of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed.
3. 3.In a small bowl, combine the cumin, coriander, paprika, cinnamon, salt, and pepper. Pat the lamb chops dry with a paper towel and rub the spice mixture evenly over all sides.
4. 4.Heat the remaining 15ml of olive oil in a large skillet or pan over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3-4 minutes per side for medium-rare. Adjust cooking time for your desired doneness. Remove from pan and let rest for 5 minutes.
5. 5.Once the quinoa is cooked, fluff it with a fork. Stir in the diced onion, minced garlic, chopped mint, parsley, and the juice of half a lemon. Season with a little extra salt and pepper if needed.
6. 6.To serve, divide the herbed quinoa between two plates. Top with two lamb chops each and serve the roasted carrots on the side. Squeeze the remaining lemon juice over the lamb before enjoying.

Nutrition Information

Why this recipe