Grilled Lamb Chops with Warm Quinoa Cranberry Dill Salad
Description
(serves 6-12)
INGREDIENTS
45ml (3 tbsp) Dijon mustard
2 tsp crushed garlic
30ml (2 tbsp) balsamic vinegar
½ tsp flaky sea salt
1/8 tsp freshly ground black pepper
3 tbsp coarsely chopped rosemary leaves
2kg (12) 4cm thick rib lamb chops
125ml (½ cup) olive oil + extra for cooking chops
Quinoa Cranberry Dill Salad
6 small handfuls rocket
METHOD
· Place mustard, garlic, balsamic vinegar, salt and pepper into a bowl and mix together.
· Slowly pour in olive oil, and whisk as you pour, to form a creamy marinade. Add rosemary and stir together. Lay out lamb chops into a dish and drizzle with some of the marinade. Turn chops over and drizzle with remainder of marinade. Cover dish and place in refrigerator for minimum 1 hour or better still overnight.
· Preheat stove top flat -plate or barbecue to a high. Lightly grease cooking surface with additional olive oil. Grill or barbecue chops for 4-5 minutes on each side, or until medium rare: browned on outside and pink and juicy in the centre. Remove chops from heat onto a tray. Cover tray with a heavy tea towel and rest chops for 10 minutes away from heat.
· Place chops onto warmed plates. Nestle Warm Quinoa Cranberry Dill Salad around chops and scatter rocket leaves around the plate.
Warm Quinoa Cranberry Dill Salad
(serves 8-10)
I love the nutty flavour and texture of quinoa. It is a gluten free grain and high in protein.
INGREDIENTS
15ml (1 tbsp) olive oil
90g (1/2) onion (finely diced)
1 clove garlic (crushed)
375ml (1 ½ cups) water
175g (1 cup) quinoa
1/2 tsp flaky sea salt {1st measure}
95g (3/4 cup) pistachio nuts
105g (3/4 cup) dried cranberries
75g (3) radishes (topped, tailed and cut into small wedges)
1 tsp cinnamon
1 tbsp Preserved Lemon Peel (including oil and aromatics) (thinly sliced) OR ALTERNATIVELY 1+ 1/2 tsp finely grated lemon zest
3 tbsp finely chopped dill
30ml (2 tbsp) lemon juice
1 tsp flaky sea salt {2nd measure}
1/4 tsp freshly ground black pepper
olive oil to drizzle
METHOD
· Pour oil into a medium-sized pot set over a medium heat and heat until hot.
· Add onion and cook, stirring regularly, for 3-4 minutes or till onion is soft and translucent. Add garlic and cook for a further 1 minute.
· Add water, quinoa and first measure of salt and stir to combine. Bring to the boil. Cover with a lid and reduce heat to a simmer. Simmer for 10-12 minutes or till water is absorbed and quinoa is tender.
· Remove from heat, gently and briefly stir, replace lid and leave to sit for 5 minutes.
· Preheat to 150°C. Place pistachios on a small tray and into oven. Roast pistachios for 5 minutes or until they begin to smell nutty.
· Pour quinoa into a wide bowl and using a large fork fluff it up.
· Add pistachios, cranberries, radish, cinnamon, preserved lemon peel {or finely grated lemon zest}, dill, lemon juice, salt and pepper to quinoa and gently toss together. Generously drizzle with extra virgin olive oil.
· Serve with lamb chops while still warm.
Preserved Lemon Peel
(makes 20g)
This is the cheat's way of making preserved lemon peel to use in place of preserved lemons.
INGREDIENTS
4 lemons
30ml (2 tbsp) lemon juice
1/4 cup table salt
50g (1/4 cup) sugar
3 fresh bay leaves (thinly sliced)
1 red chilli (deseeded and coarsely chopped)
45ml-60ml (3-4 tbsp) extra virgin olive oil
METHOD
· Using a vegetable peeler remove peel from lemons being careful not to include white pith. Place peel into a small bowl.
· Add lemon juice, salt, sugar, bay leaves and chilli. Stir to combine.
· Cover and leave in refrigerator for 2 hours.
· Tip lemon mixture into a sieve and run under cold water to rinse off salt.
· Transfer to a clean tea towel and dry thoroughly. Use immediately if you wish or place into a sterilised jar. Pour in olive oil just to cover.
· Store refrigerated for up to 1 month.