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Rosemary lamb chops with quinoa salad

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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
Raspberry lamb chops with quinoa salad


  • 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
  • ⅓ cup mint leaves
  • 2 tbs lemon juice
  • 2 tsp lemon zest

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.


  1. 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.
  2. 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.

  3. 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.