- 8 sideloin lamb chops or lamb steaks
- Salt and freshly ground black pepper
- 2 red and 2 yellow peppers, deseeded and cut into quarters
- 2 red onions, peeled and cut into wedges
- A little olive oil
Marinade
- 1 tablesp. Dijon-style mustard
- 2 tablesp. wholegrain mustard
- 2 tablesp. honey
- 1 tablesp. lemon juice
- 2 garlic cloves, peeled and finely chopped
- 1 tablesp. rosemary leaves, finely chopped
Bookmark Recipe
Barbecued Honey and Mustard Glazed Lamb Chops with Quinoa salad
4 people
40 min
Nutrition per serving
-
kcal683kcal
-
protein48g
-
iron5.6mg
-
carbs50g
Ingredients
Quinoa Salad
- 175g plain/tricolour quinoa
- 1 tablesp. lemon juice
- 2 tablesp. olive oil
- 1 small red onion, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- ¼ cucumber, cut into small cubes
- 2 tomatoes, seeds removed and chopped
- 60g pitted black olives, quartered
- 1 tablesp. flat-leaf parsley, chopped
- 1 tablesp. mint leaves, chopped
Main
- 8 sideloin lamb chops or lamb steaks
- Salt and freshly ground black pepper
- 2 red and 2 yellow peppers, deseeded and cut into quarters
- 2 red onions, peeled and cut into wedges
- A little olive oil
Marinade
- 1 tablesp. Dijon-style mustard
- 2 tablesp. wholegrain mustard
- 2 tablesp. honey
- 1 tablesp. lemon juice
- 2 garlic cloves, peeled and finely chopped
- 1 tablesp. rosemary leaves, finely chopped
Side
Quinoa Salad
- 175g plain/tricolour quinoa
- 1 tablesp. lemon juice
- 2 tablesp. olive oil
- 1 small red onion, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- ¼ cucumber, cut into small cubes
- 2 tomatoes, seeds removed and chopped
- 60g pitted black olives, quartered
- 1 tablesp. flat-leaf parsley, chopped
- 1 tablesp. mint leaves, chopped
Method
Copy TextTo make the marinade: Mix together the mustards, honey, lemon juice, garlic and rosemary. Place the chops in a dish and pour over half the marinade. Reserve the rest to serve with the chops. Marinade the chops for 15 minutes if possible.
To make the salad: Cook the quinoa according to packet instructions. Drain and cool completely. Whisk together the lemon juice and oil and season with a little salt and black pepper. Toss the cooled quinoa in a bowl with the dressing. Then stir through the red onion, garlic, cucumber, tomatoes, olives, parsley and mint leaves. Taste and season.
To cook the chops: Heat the barbecue. Season the chops with a little salt and black pepper. Place on the barbecue for 2-3 minutes on each side or until cooked to your liking. Toss the peppers and red onions in a little olive oil, season and cook alongside the chops.
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Learn moreMethod
Copy TextTo make the marinade: Mix together the mustards, honey, lemon juice, garlic and rosemary. Place the chops in a dish and pour over half the marinade. Reserve the rest to serve with the chops. Marinade the chops for 15 minutes if possible.
To make the salad: Cook the quinoa according to packet instructions. Drain and cool completely. Whisk together the lemon juice and oil and season with a little salt and black pepper. Toss the cooled quinoa in a bowl with the dressing. Then stir through the red onion, garlic, cucumber, tomatoes, olives, parsley and mint leaves. Taste and season.
To cook the chops: Heat the barbecue. Season the chops with a little salt and black pepper. Place on the barbecue for 2-3 minutes on each side or until cooked to your liking. Toss the peppers and red onions in a little olive oil, season and cook alongside the chops.
Serving Suggestions
To serve: Drizzle the remaining marinade over the chops and serve with the quinoa salad and roasted peppers and onions.
Barbecued Honey and Mustard Glazed Lamb Chops
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