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Grilled spiced yoghurt lamb chops with rainbow quinoa salad

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For the lamb

1.5 tsp tsp chilli flakes chilli flakes
250 ml ml Greek yoghurt Greek yoghurt
1 lemons lemon
(juice only)
2 garlic garlic
8 lamb loin chops lamb loin chops
salt salt
peppers pepper

For the rainbow quinoa

1 tbsp tbsp olive oil olive oil
1 onions onion
(finely sliced)
2 garlic garlic
300 g g quinoa quinoa
100 ml ml white wine white wine
800 ml ml chicken stock chicken stock
150 g g snack peppers snack peppers
(halved and deseeded)
15 g g basil basil
(leaves picked)
300 g g cherry tomatos cherry tomato
1 broccoli broccoli
(sliced into small florets)
2 carrots carrot
(peeled into ribbons)
1 lemons lemon
1 handfuls handful mint mint
(roughly chopped)

Grilled spiced yoghurt lamb chops with rainbow quinoa salad

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1:20 h


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.