Grilled lamb and Pinot Noir are already very good mates. Complemented by this fresh-earthy salad with the nutty quinoa and fresh-sour tomato, this combination gets an extra dimension. - TEXT + IMAGE JOLANDE VOS
Grilled lamb chops with quinoa-courgette salad
Preparation 1 hour
You will need this for 4 people
- 100 g (black) quinoa
- 5 tbsp olive oil
- 1 red chilli pepper, seedless and thinly ringed
- 2 cloves of garlic, pressed
- 400 g courgette, cut diagonally into slices that are not too thin
- 1 tbsp lemon juice
- leaves of 4 mint sprigs, finely chopped
- 2 spring onions, in thin rings
- 200 g yellow cherry tomatoes, halved
- sea salt and freshly ground black pepper
- 12 lamb chops
- 1 tbsp fresh rosemary, finely chopped
This is how you make it
Cook the quinoa in 2.5 decilitres of water and about 10 minutes until tender. Leave for another 5 minutes or so with the lid on the pan. Heat 4 tablespoons of oil in a frying pan. Gently fry the chilli and garlic for 1 minute. Add the courgette slices and fry for about 8 minutes, browning them on both sides. Put the quinoa and courgette mixture in a salad bowl. Add the lemon juice, mint and cherry tomatoes and toss to combine. Season the salad with sea salt and freshly ground pepper. Drizzle the chops with oil and sprinkle with rosemary. Grill the chops in a grill pan for 2-3 minutes per side until pink. Sprinkle them with sea salt. Place them on a plate and cover with aluminium foil. Let them rest for a few minutes. Serve the lamb chops with the salad.
More recipes?
This recipe is from: A SIMPLE TABLE | MICHELLE CRANSTON | TERRA | ISBN: 9789089896834 | €24.99
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