Tender lamb chops seasoned with warm Moroccan spices, served alongside fluffy, herb-infused quinoa and sweet roasted carrots. A unique and satisfying high-protein meal that is both nutritious and full of flavor.
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Malzemeler
- 2 lamb loin chops (approx. 150g each)
- 100g quinoa
- 200g carrots
- 30ml olive oil
- 2 cloves garlic, minced
- 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 pinch ground cinnamon
- 10g fresh mint, chopped
- 10g fresh parsley, chopped
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. Chop the carrots, toss with half the olive oil, salt, and pepper on a baking tray, and roast for 20-25 minutes until tender.
- 2.Rinse the quinoa. In a small pot, combine quinoa with 200ml of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed.
- 3.In a small bowl, mix the cumin, coriander, paprika, cinnamon, salt, and pepper. Pat the lamb chops dry and rub the spice mixture evenly over both sides.
- 4.Heat the remaining olive oil in a skillet over medium-high heat. Add the minced garlic and cook for 30 seconds, then add the lamb chops. Sear for 3-4 minutes per side for medium-rare.
- 5.Once cooked, fluff the quinoa with a fork. Stir in the chopped mint, parsley, and a squeeze of lemon juice.
- 6.Serve the spiced lamb chops immediately with the herbed quinoa and roasted carrots. Garnish with a lemon wedge.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe delivers a powerful protein punch from both lamb and quinoa, aiding muscle repair and keeping you full longer. It's balanced with fiber-rich quinoa and vitamin A from carrots, making it a wholesome, nutrient-dense meal for optimal health.
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