Name: Quinoa and Herb Crusted Lamb
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 - 6 servings
Ingredients: 1 cup quinoa; ⅓ cup chopped fresh thyme; Zest of 1 large lemon; 2 Tbsp kosher salt; ½ tsp freshly ground black pepper; 2 eggs; ¼ cup + 2 Tbsp olive oil; 12 (1-inch-thick) lamb chops (about 2 ½ to 3 lbs), fat removed; Salt and freshly ground black pepper; 1 cup creme fraiche; 1 Tbsp maple syrup; 1 Tbsp chopped fresh thyme; Salt and freshly ground black pepper

Prep Time

12 min

Cook Time

20 min

Yields

4 - 6 servings

Quinoa takes the place of breadcrumbs as a nice crust for the beautiful roasted lamb chops in this recipe.

ingredients

Coating

cup quinoa

⅓

cup chopped fresh thyme

Zest of 1 large lemon

Tbsp kosher salt

tsp freshly ground black pepper

eggs

Lamb

cup + 2 Tbsp olive oil

(1-inch-thick) lamb chops (about 2 ½ to 3 lbs), fat removed

Salt and freshly ground black pepper

Sauce

cup creme fraiche

Tbsp maple syrup

Tbsp chopped fresh thyme

Salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.

Step 2

Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.

Step 3

In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.

Step 4

To serve, arrange the lamb chops on a platter and serve the sauce alongside.

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Quinoa and Herb Crusted Lamb