Prep
Time
5 M

Cook
Time
10 M

Serving
Size
4-6

Mediterranean Lamb Loin Chops with Quinoa Salad

Instructions

1

Combine salt, pepper and smoked paprika in small bowl. Pat lamb dry with paper towels. Rub both sides of chops with spice mixture.

2

Place quinoa in a fine mesh strainer, rinse under cold water for 2 minutes.

3

In a medium saucepan, combine water and quinoa, bring to a simmer, cover, reduce heat to low and cook about 20 minutes. Add frozen peas halfway through cooking. Remove from heat and let sit covered, 10 minutes.

4

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add lamb and cook until browned, about 6 minutes per side or until cooked to 145 degrees for medium rare, reducing heat to medium if needed. Remove the cooked lamb loin chops to a clean plate and let rest 5 minutes.

5

If using a gas grill, turn all burners to high, close lid and heat until grates are hot, about 15 minutes. Scrape grates clean and brush with oil.Grill lamb chops about 6 minutes per side or until cooked to 145 degrees for medium rare. Remove the cooked lamb loin chops to a clean plate and let rest 5 minutes.

6

Fluff quinoa with fork and gently stir in feta, mint, extra virgin olive oil, salt and pepper.

7

Serve with quinoa salad.

Ingredients

1 tsp

1 tsp

1 tsp

1 tbsp

8 lamb loin chops

salt

pepper

smoked paprika

olive oil

visible fat trimmed

For the Quina Salad

1 1/4 cups

1 cup

1 cup

1 1/4 cup

2 tsp

1 tsp

1/4 tsp

1/4 tsp

water

quinoa

frozen peas

feta, crumbled

chopped fresh mint

extra virgin olive oil

salt

pepper