Categories: Meals
Ingredients
- For the Lamb
- 1 tsp garlic paste
- 1 tsp allspice
- 1/2 tsp ground green cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp hot paprika
- 1/2 tsp salt
- scant 1 tsp black pepper
- 1 tbsp chopped fresh mint leaves
- Olive oil
- 2 frenched racks of lamb, fat trimmed, separated into chops (about 16 chops)
- 1 large lemon, juice of
- 1 small yellow or red onion, sliced
- For the Tomato Mint Quinoa
- 11/2 cup quinoa
- water
- 2 tbsp olive oil
- 3 garlic cloves, chopped
- 1 14.5 oz can petit tomato diced
- Salt and pepper
- 1 cup chopped fresh mint leaves, more for garnish
- 1/2 cup finely chopped red onion
- ⅓ cup crumbled feta cheese
- 1 cup Greek yogurt for the side
Directions
- In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
- Take the lamb chops and rub them each on both sides with the spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and the sliced onions. Cover and leave in the fridge to marinate for at least 4 hours.
- minutes before grilling, remove the lamb chops from the fridge and begin to cook the quinoa. Cook the quinoa according to the package adding a dash of salt and olive oil to the cooking water.
- In a non-stick pan, heat 2 tbsp olive oil on medium-high. Lower the heat to medium and stir in the chopped garlic. Cook ever so briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat.
- Time to grill the lamb chops! On a high heated gas grill, grill the lamb chops for 6-7 minutes, turning over once.
- When ready to serve, transfer the quinoa to serving bowls topping each with a portion of the finely chopped red onions, feta cheese and more fresh mint leaves for garnish. Serve 2-3 lamb chops over the quinoa bowls with a side of plain Greek yogurt.