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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 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
⅓ cup mint leaves
2 tbs lemon juice
2 tsp lemon zest
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
