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Moroccan lamb chops with quinoa salad

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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)
Moroccan lamb chops with quinoa salad

Ingredients

  • 1 cup (200g) quinoa, rinsed
  • ⅓ cup (80ml) olive oil
  • 2 tbs lemon juice
  • 1 clove garlic, crushed
  • 1 tbs Moroccan seasoning
  • Salt and pepper
  • 4 Coles Australian Lamb Forequarter Chops
  • 3 spring onions, finely chopped
  • 400g can Coles Chickpeas, drained, rinsed
  • ½ 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook quinoa following packet directions. Drain. Rinse under cold running water. Transfer to a bowl.
  2. 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.

  3. 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.
  4. 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

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
  • ⅓ cup (80ml) olive oil
  • 2 tbs lemon juice
  • 1 clove garlic, crushed
  • 1 tbs Moroccan seasoning
  • Salt and pepper
  • 4 Coles Australian Lamb Forequarter Chops
  • 3 spring onions, finely chopped
  • 400g can Coles Chickpeas, drained, rinsed
  • ½ 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
    1. Step 1

      Cook quinoa following packet directions. Drain. Rinse under cold running water. Transfer to a bowl.
    2. 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.

    3. 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.
    4. 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.