Lamb chops with quinoa tabbouleh
With flavours inspired by the Middle East, these simple barbecued lamb chops make a fresh and satisfying family dinner when served with tasty tabbouleh.
Ingredients
Method
Ingredients
- 200g quinoa*
- 500g-600g or 4-6 pieces lamb chops
- Oil, for frying
- Salt and pepper, to taste
- 2 cups peas*, steamed or boiled and cooled
- ½ cucumber*, diced
- 2 tomatoes*, diced
- 2 carrots*, grated
- ½ red onion*, finely diced
- 4 apricots, halved and diced or sliced
- ½ bunch curly parsley*, stems and leaves roughly chopped
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Cook quinoa according to packet instructions.
- Season lamb with a pinch of salt and pepper, you can also add your favourite spices and fresh or dried herbs.
- Prepare your choice of cooking method for the lamb by heating a frying pan with oil on the stove on high heat, preheating the oven to 220C bake or 200C fan bake, or preheating the barbecue.
- Cook lamb until cooked to your liking, set aside to rest.
- While the lamb rests, combine the remaining ingredients with the cooked quinoa, test taste and season with salt and pepper.
- To serve, portion quinoa tabbouleh onto plates or wide bowls and top with a whole or sliced lamb chop.
Cooking tips:
To cook the lamb faster you can cut it into smaller portions.
Adapt it:
Bulghur wheat, pearl barley, and brown rice also make tasty substitutions to quinoa for this dish. For protein substitutions try beef steak, venison, salmon, white fish, prawns, tempeh or other plant-based protein alternatives. You can use peach instead of apricots, or dried apricots or other dried fruits such as cranberries make a great substitution to fresh apricots, use about 2/3 cup chopped dried fruits
Leftover tips:
Eat for lunch the next day.