Lamb without a doubt is my favorite meat cooked and served in any shape or form. This is also a Donna Hay’s recipe – that I have used time after time. Love the crunch on the chops – this time I use what I call Barnsley chops.
Donna use 250g kale, leaves removed and roughly chopped – for the side dish – but I don’t like kale, so I used fresh spinach instead.
I hardly eat lamb during the summer months – then it’s mostly chicken and pork, now when the dark evening has arrived, I can eat lamb a couple of times per week.
I really struggle with the light for my images now when it’s dark outside all ready at 4.30pm – and my mini studio doesn’t work, need colder light and I can’t find the right bulbs anywhere. Need -10C and I can only get+10C. So the images don’t come as I want them, but neither Oscars or my fault or ???!!!!!
Quinoa-Crumbed Lamb Chops, serve 4
⅓ cup (70g) white quinoa, rinsed
⅔ cup (160ml) water
2 tablespoons finely chopped flat-leaf parsley
1 clove garlic, crushed
sea salt and cracked black pepper
12 x 70g lamb cutlets, trimmed
plain (all-purpose) flour, for dusting
2 eggs, lightly beaten
250g cherry tomatoes on the vine
200 gr fresh spinach, stalks removed –
2 tablespoons olive oil, plus extra for brushing
2 garlic cloves, thinly sliced, extra
- Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed. Remove from the heat and allow to stand, covered, for 5 minutes to cool slightly.
- Preheat oven to 200°C (400°F). Place the quinoa, parsley, crushed garlic, salt and pepper in a bowl and toss to combine. Dust the lamb in the flour, dip into the egg and press into the quinoa mixture to coat.
- Place the tomatoes in a large baking tray lined with non-stick baking paper, brush with olive oil and sprinkle with salt and pepper. Roast for 6 minutes. While the tomatoes are cooking, heat the oil in a large frying pan over high heat.
- Cook the lamb cutlets, in batches, for 2 minutes each side or until golden. Add the cutlets to the baking tray with the tomatoes and roast for a further 2 minutes or until cooked to your liking.
- Reduce the frying pan temperature to medium and cook the kale and sliced garlic for 2–3 minutes or until kale is wilted and garlic is golden. Divide the lamb cutlets, tomatoes and kale between plates and top with garlic to serve.
“The only time to eat diet food is
while you’re waiting for the steak to cook.”
Becuase my chops were from New Zealand I have chosen the best selling single just now in New Zealand – BROODS – Bridges.