Ingredients

• 400g lamb loin chops or ground lamb
• 150g quinoa
• 300ml water or vegetable broth
• 1 cucumber, diced
• 200g cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 150g plain full-fat yogurt (dairy)
• 1 clove garlic, minced
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Cook the quinoa. Rinse the quinoa under cold water. In a small pot, combine the quinoa and 300ml of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. 2.Prepare the lamb. Pat the lamb chops dry and season generously with salt, pepper, and dried oregano. If using ground lamb, form it into small patties and season.
3. 3.Cook the lamb. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the lamb chops for 3-4 minutes per side for medium-rare, or cook the patties until browned and cooked through. Let the meat rest for a few minutes before slicing (if using chops).
4. 4.Make the herbed yogurt sauce. In a small bowl, combine the plain yogurt, minced garlic, chopped mint and dill, 1 tablespoon of lemon juice, and a pinch of salt. Stir until well combined.
5. 5.Assemble the bowls. In a separate bowl, toss the diced cucumber, cherry tomatoes, and red onion with the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper.
6. 6.Serve. Divide the cooked quinoa between two bowls. Top with the sliced lamb and the fresh vegetable salad. Drizzle generously with the herbed yogurt sauce and serve immediately.

Nutrition Information

Why this recipe