Recipe of the Month

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.