I cooked these lamb chops on the bbq last week when the weather was being kind to us and it felt more like summer! Fear not these tasty morsels can be cooked under a hot grill or pan fried if you don’t feel like getting the Bbq out. The quinoa salad is absolutely delicious on its own - I made plenty and thoroughly enjoyed the leftovers last week. Hope everyone has a relaxing Sunday.
8 lamb chops
1 tablespoon verbena harissa - I used @belazu_co
Regular harissa would also work
2 tablespoons pomegranate molasses
Juice 1/2 lemon
2 red peppers - roughly chopped
1 red onion - chopped into 8 wedges
385g butternut squash - peeled and chopped
80g fresh spinach finely chopped ⠀
300g butternut squash peeled and chopped ⠀
2 Handfuls olives⠀
200g cooked quinoa ⠀
200g cooked chickpeas drained ⠀
100g pomegranate seeds
Dressing (shake in a jar)⠀
1 clove crushed garlic ⠀
Juice of half lemon ⠀
2 teaspoons balsamic vinegar (we used Belazu)⠀
2 tablespoons olive oil⠀
1 teaspoon grated ginger ⠀
Salt & Pepper ⠀
Preheat the oven to 210 degrees.
Mix the marinade together, coat the chops thoroughly and set aside.
Place the peppers, squash and onion on a tray, drizzle with olive oil, season and roast for 25-30 minutes until the squash is soft.
Boil the quinoa according to pack instructions and drain.
Shake the dressing ingredients in a jar and set aside.
Combine the quinoa, roasted veg, spinach, olives in a large bowl. Pour over the dressing and combine. Sprinkle with pomegranate seeds and coriander.
Bbq the chops on a high heat for 4-5 minutes on each side.