The combination of Moroccan seasoning, lamb, mint and fetta is a taste sensation guaranteed to please.
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 10 mins marinating time & 5 mins resting time
Ingredients
- 1 cup (200g) quinoa, rinsed
- 1/3 cup (80ml) olive oil
- 2 tbs lemon juice
- 1 clove garlic, crushed
- 1 tbs Moroccan seasoning
- Salt
- Pepper
- 4 Coles Australian Lamb Forequarter Chops
- 3 spring onions, finely chopped
- 400g can Coles Chickpeas, drained, rinsed
- 1/2 cup Always Fresh Marinated Fire Roasted Red Peppers Strips
- 1 cup mint leaves
- 1 cup parsley leaves
- 100g fetta, crumbled
- 2 tbs toasted pine nuts
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Method
Step 1
Cook quinoa following packet directions. Drain. Rinse under cold running water. Transfer to a bowl.Step 2
Meanwhile, combine 2 tbs olive oil, 2 tbs lemon juice, garlic and Moroccan seasoning in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb chops and turn to coat. Set aside to marinate for 10 minutes.
Step 3
Spray a barbecue grill or char-grill pan with olive oil spray. Heat over medium-high heat. Add the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.Step 4
Add onion, chickpeas, capsicum, mint, parsley, fetta and pine nuts to the quinoa. Combine remaining olive oil and lemon juice in a small bowl and pour over salad. Season with salt and pepper and toss to combine. Divide the salad and lamb chops among serving plates.
Moroccan lamb chops with quinoa salad
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 10 mins marinating time & 5 mins resting time
Ingredients
- 1 cup (200g) quinoa, rinsed
- 1/3 cup (80ml) olive oil
- 2 tbs lemon juice
- 1 clove garlic, crushed
- 1 tbs Moroccan seasoning
- Salt
- Pepper
- 4 Coles Australian Lamb Forequarter Chops
- 3 spring onions, finely chopped
- 400g can Coles Chickpeas, drained, rinsed
- 1/2 cup Always Fresh Marinated Fire Roasted Red Peppers Strips
- 1 cup mint leaves
- 1 cup parsley leaves
- 100g fetta, crumbled
- 2 tbs toasted pine nuts
Description
The combination of Moroccan seasoning, lamb, mint and fetta is a taste sensation guaranteed to please.
Method
Step 1
Cook quinoa following packet directions. Drain. Rinse under cold running water. Transfer to a bowl.Step 2
Meanwhile, combine 2 tbs olive oil, 2 tbs lemon juice, garlic and Moroccan seasoning in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb chops and turn to coat. Set aside to marinate for 10 minutes.
Step 3
Spray a barbecue grill or char-grill pan with olive oil spray. Heat over medium-high heat. Add the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.Step 4
Add onion, chickpeas, capsicum, mint, parsley, fetta and pine nuts to the quinoa. Combine remaining olive oil and lemon juice in a small bowl and pour over salad. Season with salt and pepper and toss to combine. Divide the salad and lamb chops among serving plates.