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Mint-honey marinated lamb with quinoa-herb salad
Mint-honey marinated lamb with quinoa-herb salad
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Elevate lamb chops with Curtis Stone's mint-honey marinade. Pair with avocado-strawberry quinoa salad for a crave-worthy meal.
Ingredients:
  • 80ml white wine vinegar
  • 57.20 gm honey
  • 1 garlic clove, finely chopped
  • 80ml olive oil
  • 10g mint
  • 12 lamb cutlets (about 85g each), or 8 lamb loin chops (about 85g each), or 4 lamb forequarter chops (about 200g each)
  • 9.20 gm olive oil
  • 130g quinoa
  • 1 avocado, peeled, pitted, sliced
  • 150g fresh strawberries (about 6), sliced
  • 75g sugar snap peas, trimmed, thinly sliced lengthways
  • 25g macadamia nuts, toasted, chopped
Instructions:
  • Whisk together vinegar, honey, garlic, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Slowly mix in extra-virgin olive oil. Place lamb and 1/2 cup dressing in a resealable bag, adding chopped mint. Ensure lamb is coated well with the mixture. Refrigerate for at least 30 minutes, turning occasionally, and store the remaining dressing for later use.
  • Get the barbecue ready for medium-high heat while you continue with the recipe.
  • In a heavy medium saucepan over medium-high heat, warm olive oil. Toast quinoa by stirring for 3 mins. Pour in 1 cup water, bring to a boil. Cover, then simmer on low heat for 22 minutes until quinoa is tender and has absorbed the liquid. Let it cool in a bowl. Coat quinoa with 1/4 cup reserved dressing. Keep aside.
  • Dry the lamb and generously season with salt. Grill the cutlets or loin chops for 2-3 minutes per side until char marks appear and the lamb reaches medium-rare doneness (54C) at the center. Grill the forequarter chops for about 3 minutes per side until char marks form and the lamb reaches medium doneness (60C) at the center. Place the lamb on a platter to rest.
  • Spread a bed of quinoa on a platter. Layer slices of creamy avocado, juicy strawberries, and crisp snap peas over the quinoa. Drizzle the vibrant salad with the remaining dressing. Top it off with succulent lamb, a sprinkle of crunchy macadamia nuts, and a final garnish of fresh mint leaves before serving.

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