Lamb Chops w/ Quinoa and Red Pepper Sauce
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Lamb Chops w/ Quinoa and Red Pepper Sauce
Description
Lamb Chops w/ Quinoa and Red Pepper Sauce begins by simmering quinoa in salted water until all liquid is absorbed, resulting in tender, fluffy grains. Red bell peppers are roasted whole in olive oil, then steamed under plastic wrap to loosen their skins, which are then removed before puréeing the flesh into a smooth sauce. This sauce imparts sweetness and depth from the roasted peppers.
Lamb chops are patted dry, seasoned, and seared in hot olive oil to develop a caramelized crust, then kept warm in the oven alongside the pepper purée and cooked quinoa. Small zucchini are sautéed in the pan until tender and seasoned to taste, adding a fresh, mild vegetable flavor.
Plating involves spreading the red pepper purée on warm plates, topping with quinoa and lamb, and arranging sautéed zucchini alongside. This composition balances the hearty, savory lamb with the sweet pepper sauce and light vegetables for a composed and satisfying meal.
Ingredients
- 1 cup quinoa
- 4 tablespoons olive oil
- 4 red bell pepper large
- 8 lamb chops double
- black pepper
- 4 zucchini small
- 2 tablespoons mint
- 2 tablespoons chives
- 1 bunch oregano
Instructions
- Bring 2 cups of salted water to boil and add the quinoa.
- Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
- Preheat the oven to 180°C (355°F).
- Drizzle 2 tablespoons of the olive oil into a roasting tin, add the peppers and cook for 30 minutes, turning every 10 minutes.
- Put the peppers in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
- 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.
- Drizzle the remaining olive oil into a large frying pan and heat over high heat.
- Dry the lamb chops with paper towel, season and cook on each side for 2 minutes until brown.
- Keep warm in the oven with the pepper purée and quinoa.
- To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
- 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.
- Garnish with the oregano.
Notes
User Reviews
Overall Rating
4.9
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