Name: Rosemary lamb chops with quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 200g quinoa; 150g sugar snap peas, trimmed; 1 bunch asparagus, trimmed, cut into 3cm lengths; 36.40 gm olive oil; 40.00 ml rosemary leaves; 8 (about 1kg) lamb loin chops; 2 carrots, peeled, cut into ribbons; 2 spring onions, thinly sliced; 1 long red chilli, thinly sliced; 82.50 ml fresh mint leaves; 42.00 gm lemon juice; 2 tsp lemon zest

Rosemary lamb chops with quinoa salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Kid-friendly juicy lamb chops with minty salad, minus the chili.

Ingredients:

200g quinoa
150g sugar snap peas, trimmed
1 bunch asparagus, trimmed, cut into 3cm lengths
36.40 gm olive oil
40.00 ml rosemary leaves
8 (about 1kg) lamb loin chops
2 carrots, peeled, cut into ribbons
2 spring onions, thinly sliced
1 long red chilli, thinly sliced
82.50 ml fresh mint leaves
42.00 gm lemon juice
2 tsp lemon zest

Instructions:

Boil quinoa in salted water for 12 minutes. Add sugar snaps and asparagus, cook for an additional 2 minutes until tender. Drain, rinse under cold water, and set aside.
In a bowl, mix 1 tbsp of oil with rosemary and lamb. Season the mixture with salt and pepper. Heat a large frying pan over medium-high heat, then cook the lamb for 3 minutes on each side, or until it reaches your preferred level of doneness. Cover and let the lamb rest for 5 minutes before serving.
In a large bowl, combine quinoa, sugar snaps, asparagus, carrot, spring onion, chili, mint, lemon juice, and remaining oil. Season with salt and pepper, toss well. Serve lamb on top of the quinoa salad and sprinkle with lemon zest before serving.

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