Lamb is a rarity in Canada where I come from, so it’s great to be able to work with lamb in Australia at least once a week at home and every day at the restaurant. The quinoa is a nice touch, not being a starch or a vegetable, but a seed with a great texture.
Enjoy this lamb chops recipe with quinoa and red pepper sauce!
Lamb Chops w/ Quinoa and Red Pepper Sauce
Servings 4 servings
Ingredients
- 1 cup quinoa
- 4 tablespoons olive oil
- 4 large red peppers
- 8 double lamb chops
- pepper
- 4 small zucchini
- 2 tablespoons mint
- 2 tablespoons chives
- 1 bunch oregano
Instructions
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Bring 2 cups of salted water to boil and add the quinoa.
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Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
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Preheat the oven to 180°C (355 Fahrenheit).
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Drizzle 2 tablespoons of the olive oil into a roasting tin, add the peppers and cook for 30 minutes, turning every 10 minutes.
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Put the peppers in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
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Using a small knife, remove the skin, cut each pepper in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
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Drizzle the remaining olive oil into a large frying pan and heat over high heat.
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Dry the lamb chops with paper towel, season and cook on each side for 2 minutes until brown.
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Keep warm in the oven with the pepper purée and quinoa.
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To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
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To serve, spread some peppers purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb chops and two pieces of zucchini.
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Garnish with the oregano.
Notes
The post Lamb Chops w/ Quinoa and Red Pepper Sauce appeared first on Chef's Pencil.
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