Lamb Chops with Feta and Mint Quinoa Salad

Lamb Chops with Feta and Mint Quinoa Salad


Ingredients for Lamb

1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
8 Cedar Springs or Shepherd’s Pride
lamb loin chops, visible fat trimmed (about 6 ounces each)
1 tablespoon olive oil

Ingredients for Quinoa Salad

1 cup quinoa
1-1/4 cups water
1 cup frozen peas
1/4 cup feta, crumbled
2 teaspoons chopped fresh mint
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions for Lamb

  1. In a small bowl, combine salt, pepper and paprika. Pat lamb dry with paper towels; rub both sides of the chops with spice mixture.
  2. In a large skillet, heat oil over medium-high heat (or, if grilling, cook over high heat). Add lamb; cook until browned, about 6 minutes per side, or until cooked to 145ºF for medium-rare.
  3. Remove to a clean plate; let rest 5 minutes.

Directions for Quinoa Salad

  1. Place quinoa in a fine mesh strainer; rinse under cold water for 2 minutes.
  2. In a medium saucepan, combine water and quinoa; bring to a simmer.
  3. Cover, reduce heat to low and cook about 20 minutes.
  4. Add peas halfway through cooking. Remove from heat and cover; let rest 10 minutes.
  5. Fluff with fork and gently stir in feta, mint, oil, salt and pepper. Serve with lamb chops.

Recipe and Image Provided by the American Lamb Board.

Print Friendly, PDF & Email