No one will believe that you spent only 30 minutes cooking this one, Chef! Perfectly pan fried lamb chops are sided with a quinoa salad loaded with onions, tomatoes, cucumber, dried pomegranate seeds and a herby mint & parsley medley. It’s a beaut!
Lamb Chop & Jewelled Quinoa
Lamb Chop & Jewelled Quinoa
with fresh mixed herbs
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cucumber
- Dried Pomegranate Gems
- Free-range Lamb Leg Chops
- Lemon Juice
- Mixed Herbs
- NOMU Moroccan Rub
- Onion
- Quinoa
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PREP
Rinse and roughly dice the cucumber and the tomato. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ¼ of the onion.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE ONION
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft, 3-4 minutes. Remove from the pan.
ALL TOGETHER
When the quinoa is done, add the cooked onions, the chopped herbs, the diced tomato and cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled quinoa, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
Quinoa - 75ml
Cucumber - 50g
Tomato - 1
Mixed Herbs - 6g
Onion - 1
Free-range Lamb Leg Chops - 175g
NOMU Moroccan Rub - 7,5ml
Dried Pomegranate Gems - 10g
Lemon Juice - 10ml
QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PREP
Rinse and roughly dice the cucumber and the tomato. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ½ of the onion.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE ONION
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft, 3-4 minutes. Remove from the pan.
ALL TOGETHER
When the quinoa is done, add the cooked onions, the chopped herbs, the diced tomato and cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled quinoa, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
Quinoa - 150ml
Cucumber - 100g
Tomato - 1
Mixed Herbs - 10g
Onion - 1
Free-range Lamb Leg Chops - 350g
NOMU Moroccan Rub - 15ml
Dried Pomegranate Gems - 20g
Lemon Juice - 20ml
QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PREP
Rinse and roughly dice the cucumber and the tomatoes. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ¾ of the onion.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE ONION
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft, 4-5 minutes. Remove from the pan.
ALL TOGETHER
When the quinoa is done, add the cooked onions, the chopped herbs, the diced tomatoes and cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled quinoa, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
Quinoa - 225ml
Cucumber - 150g
Tomatoes - 2
Mixed Herbs - 16g
Onion - 1
Free-range Lamb Leg Chops - 525g
NOMU Moroccan Rub - 22,5ml
Dried Pomegranate Gems - 30g
Lemon Juice - 30ml
QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
QUICK PREP
Rinse and roughly dice the cucumber and the tomatoes. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice the onion.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE ONION
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft, 4-5 minutes. Remove from the pan.
ALL TOGETHER
When the quinoa is done, add the cooked onions, the chopped herbs, the diced tomatoes and cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled quinoa, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
Quinoa - 300ml
Cucumber - 200g
Tomatoes - 2
Mixed Herbs - 20g
Onion - 1
Free-range Lamb Leg Chops - 700g
NOMU Moroccan Rub - 30ml
Dried Pomegranate Gems - 40g
Lemon Juice - 40ml
Woolies Products in this dish
