Bookmark Recipe
Barbecued Honey and Mustard Glazed Lamb Chops with Quinoa salad
Nutrition per serving
-
kcal683kcal
-
protein48g
-
iron5.6mg
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carbs50g
Ingredients
- 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
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
To 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
To 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
Barbecued Honey and Mustard Glazed Lamb Chops
