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
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
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
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!
Frequently Asked Questions
What is the preparation time for Lamb Chop & Jewelled Quinoa?
The preparation time for Lamb Chop & Jewelled Quinoa with fresh mixed herbs is between 20 and 35 minutes.
What is the total time required to make Lamb Chop & Jewelled Quinoa with fresh mixed herbs?
The total time required to make Lamb Chop & Jewelled Quinoa with fresh mixed herbs is between 30 and 35 minutes.
How many servings does Lamb Chop & Jewelled Quinoa provide?
4 servings
What are the main ingredients in Lamb Chop & Jewelled Quinoa?
Cucumber, Dried Pomegranate Gems, Free-range Lamb Leg Chops, Lemon Juice, Mixed Herbs, NOMU Moroccan Rub, Onion, Quinoa, Tomato, Tomatoes
What is the nutritional information of Lamb Chop & Jewelled Quinoa?
Calories: 849, Carbs: 60 grams, Fat: grams, Protein: 38.1 grams, Sugar: 11.2 grams, Salt: 471 grams
How do I prepare Lamb Chop & Jewelled Quinoa?
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. 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. 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! 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.
What should be prepared from my kitchen to make Lamb Chop & Jewelled Quinoa?
Cucumber, Dried Pomegranate Gems, Free-range Lamb Leg Chops, Lemon Juice, Mixed Herbs, NOMU Moroccan Rub, Onion, Quinoa, Tomato, Tomatoes
How many calories does Lamb Chop & Jewelled Quinoa have?
849 calories
How much fat content does Lamb Chop & Jewelled Quinoa have?
grams
Woolies Products in this dish
