That's right, it's time for our favorite supper...Lamb Jam! This time we are featuring lamb loin chops, which come from the middle, lower section of the rear quarter. They are tender and require minimal cooking time.
We made quinoa salad for the side. I sometimes find quinoa to be bland, but the mix of ingredients in this recipe made it anything but. This was a perfect summer meal - healthy and fresh.
Recipes from LeanOnLamb.com
Makes 4 servings
1 1/4 cup water
1 cup quinoa
1 cup frozen peas
1 1/4 cup feta, crumbled
2 teaspoons fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Place quinoa in a fine mesh strainer and rinse under cold water for 2 minutes.
Combine water and quinoa in a saucepan. Bring to a simmer, cover, and reduce heat to low and cook for approximately 10 minutes.
Add frozen peas, and cook for another 10 minutes.
Remove from heat and let sit covered for approximately 10 minutes. Fluff with a fork and stir in feta, mint, extra virgin olive oil, and salt and pepper. We recommend cooking this first, since it can be served warm, room temperature, or cold.
Mediterranean Lamb Loin Chops
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
8 lamb loin chops (trim the visible fat)
Trim the visible fat from the lamb loin chops.
Combine salt, pepper, and smoked paprika. Pat lamb dry and rub with the spice mixture.
Heat oil in a skillet over medium-high heat. Add lamb and cook until browned, approximately 6 minutes on each side (we cooked it to 145 for medium rare).
Serve with quinoa.