Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad

Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad

Do try these lamb chops grilled and topped with a spiced butter made with paprika, ground coriander and fresh herbs.  Serve with a delicious but trendy cauliflower and quinoa salad.

prep time
15 mins

cook time
30 minutes

serves
2 people

Ingredients

  • 4-6 lean lamb chops or French trimmed cutlets
  • For the Spiced Butter:
  • 50g butter, softened
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground coriander
  • Small handful freshly chopped flat-leaf parsley or mint
  • For the Salad:
  • 175g cauliflower, cut into small florets or pieces
  • Grated zest of 1 lemon
  • 2 tablespoons rapeseed or olive oil
  • 100g quinoa, rinsed in cold water
  • 600ml good, hot vegetable stock
  • 3 tablespoons freshly chopped flat-leaf parsley or mint
  • 1 small shallot, peeled and finely chopped
  • 1 tablespoon red wine or sherry vinegar
  • 1 tablespoon runny honey

Method

  1. To prepare the spiced butter; in a small bowl mix all the ingredients together.  Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.

  2. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.  Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.

  3. Cook the quinoa in the stock for 12-15 minutes.  Drain in a sieve and set aside to cool slightly.

  4. Meanwhile, place the chops on a chopping board and season with salt and pepper.  Cook under a preheated moderate grill for 12-16 minutes, turning once.

  5. Transfer the chops to a warm plate and top with a disc of the flavoured butter.

  6. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.