Chargrilled Lamb Chops with Lemon and Herb Quinoa
This is a great dish to get ahead on the night before you want to eat it, and then you’ve very little to do to get a delicious meal on the table. You could also serve this quinoa with a simple piece of grilled fish or chicken.
1 tbsp cumin seeds
1 large garlic clove, peeled
good pinch of dried chilli flakes
finely grated rind and juice of 1 lemon
3 tbsp extra virgin olive oil
8 lamb chops, well trimmed
250g (9oz) quinoa
500ml (18fl oz) water
1 bunch of spring onions, trimmed and thinly sliced
3 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
sea salt and freshly ground black pepper
steamed long-stemmed or purple sprouting broccoli, to serve
Toast the cumin seeds in a small pan over a medium heat just until fragrant, then tip into a pestle and mortar. Add the garlic, chilli ﬂakes and lemon rind and season with salt and pepper. Bash everything together, then whisk in the lemon juice and olive oil.
Put the lamb chops into a shallow, non-metallic dish and rub over half of the cumin mixture. Set aside at room temperature while you prepare the quinoa, or overnight in the fridge, covered with cling ﬁlm, is ﬁne too.
Rinse the quinoa in cold water and then place in a pan with the water. Put on a medium heat and bring to the boil, then reduce the heat slightly and boil gently for 10 minutes. Turn the heat oﬀ, then stir through the rest of the cumin mixture. Cover tightly with cling ﬁlm and leave for another 10 minutes (or longer is ﬁne).
Meanwhile, heat a griddle pan over a high heat until it’s smoking hot. Add the marinated lamb chops and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the heat and leave to rest for at least 5 minutes.
When ready to serve, ﬂuﬀ up the quinoa with a fork, then stir in the spring onions, coriander and mint and divide among four plates. Add the chargrilled lamb chops and some steamed broccoli.