Served on a hearty quinoa salad, these Rosemary lamb chops make for an easy and delicious meal that's sure to satisfy. Try this recipe out this week, it's a great weeknight option.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1 cups (200g) white quinoa
- 150g sugar snap peas, trimmed
- 1 bunch asparagus, trimmed, cut into 3cm lengths
- 2 tbs olive oil
- 2 tbs rosemary leaves
- 8 (about 1kg) Coles Australian Lamb Loin Chops
- 2 carrots, peeled, cut into ribbons
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- 1/3 cup mint leaves
- 2 tbs lemon juice
- 2 tsp lemon zest
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Method
Step 1
Cook quinoa in a saucepan of boiling salted water for 12 mins. Add sugar snaps and asparagus and cook for a further 2 mins or until vegetables and quinoa are tender. Drain. Rinse under cold water. Drain and set aside.Step 2
Meanwhile, combine 1 tbs oil, rosemary and lamb in a bowl. Season with salt and pepper. Heat a large frying pan on medium-high heat. Cook lamb for 3 mins each side or until cooked to your liking. Rest, covered, for 5 mins.
Step 3
Place quinoa, sugar snaps, asparagus, carrot, spring onion, chilli, mint, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Toss to combine. Serve lamb on quinoa salad. Top with lemon zest.
Rosemary lamb chops with quinoa salad
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1 cups (200g) white quinoa
- 150g sugar snap peas, trimmed
- 1 bunch asparagus, trimmed, cut into 3cm lengths
- 2 tbs olive oil
- 2 tbs rosemary leaves
- 8 (about 1kg) Coles Australian Lamb Loin Chops
- 2 carrots, peeled, cut into ribbons
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- 1/3 cup mint leaves
- 2 tbs lemon juice
- 2 tsp lemon zest
Description
Served on a hearty quinoa salad, these Rosemary lamb chops make for an easy and delicious meal that's sure to satisfy. Try this recipe out this week, it's a great weeknight option.
Method
Step 1
Cook quinoa in a saucepan of boiling salted water for 12 mins. Add sugar snaps and asparagus and cook for a further 2 mins or until vegetables and quinoa are tender. Drain. Rinse under cold water. Drain and set aside.Step 2
Meanwhile, combine 1 tbs oil, rosemary and lamb in a bowl. Season with salt and pepper. Heat a large frying pan on medium-high heat. Cook lamb for 3 mins each side or until cooked to your liking. Rest, covered, for 5 mins.
Step 3
Place quinoa, sugar snaps, asparagus, carrot, spring onion, chilli, mint, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Toss to combine. Serve lamb on quinoa salad. Top with lemon zest.