Special enough to serve in place of a Sunday roast, this recipe is packed full of colourful vegetables, with a hint of freshness from the mint.
1. For the marinade, mix the chilli flakes, yoghurt, lemon and garlic until combined, then thoroughly coat the lamb chops. Season well and leave to marinate for 30 minutes.
2. Meanwhile, prepare the quinoa. Fry the onion in the oil for 5 minutes, then add the garlic and quinoa
and cook for a further 1 minute. Increase the heat, then add the wine and simmer for 2–3 minutes, stirring regularly. Add the stock, reducing the heat and leaving to simmer for 20–25 minutes.
3. Preheat the grill to medium-high. Arrange the pepper halves on a tray and place a cherry tomato and basil leaf inside each half, then grill for 10–15 minutes. Meanwhile, griddle the marinated lamb chops until charred but still pink. Set aside to rest for 5–10 minutes.
4. Chop the remaining tomatoes and stir through the quinoa with the broccoli, cooking for 2 minutes. Stir through the carrot, remaining basil and lemon juice, seasoning to taste. Serve all together, garnished with chopped mint.