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Quinoa and Herb Crusted Lamb

Quinoa and Herb Crusted Lamb
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.

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ingredients

Coating

1
cup quinoa
cup chopped fresh thyme
Zest of 1 large lemon
2
Tbsp kosher salt
½
tsp freshly ground black pepper
2
eggs

Lamb

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

Sauce

1
cup creme fraiche
1
Tbsp maple syrup
1
Tbsp chopped fresh thyme
Salt and freshly ground black pepper
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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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