WHAT TO EAT TONIGHT

Lamb chops with cauliflower and quinoa 

Lean lamb lightly grilled for a healthy midweek supper

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Lean lamb lightly grilled for a healthy midweek supper

Posted

  • SERVES 2
  • PREPARATION TIME 15 MINUTES
  • COOKING TIME  15 MINUTES
  • 4 lean lamb chops  
  • Freshly ground black pepper 
  •       
  • For the spiced butter:
  • 50g butter, softened
  • 1 tsp sweet paprika
  • ½tsp ground coriander
  • Small handful freshly chopped flat-leaf parsley or mint
  • For the salad:
  • 175g cauliflower, cut into small florets or pieces
  • Grated zest of 1 lemon
  • 2 tbsp rapeseed or olive oil
  • 4oz quinoa, rinsed in cold water
  • 600ml reduced salt hot vegetable stock
  • 3 tbsp freshly chopped flat-leaf parsley or mint
  • 1 small shallot, peeled and finely chopped
  • 1 tbsp red wine or sherry vinegar
  • 1 tbsp runny honey
  1. Preheat the oven to 220ºC/fan 200ºC/gas mark 7. 
  2. To prepare the spiced butter, in a small bowl mix all the ingredients together.  Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.
  3. Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15 minutes until golden brown.
  4. Meanwhile, cook the quinoa in the stock for 15 minutes.  Drain in a sieve and set aside to cool slightly.
  5. While the cauliflower and quinoa are cooking, place the chops on a chopping board and season with pepper.  Cook under a preheated moderate grill for 15 minutes, turning once.
  6. Transfer the chops to a warm plate and top with a disc of the flavoured butter.
  7. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.

For more recipe inspiration, visit meatmatters.redmeatinfo.com

Tagged in:
Lamb
Grains
quick and easy

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