Grilled Lamb Chops with Mediterranean Quinoa Salad
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
4 tablespoons extra-virgin olive oil
4 double cut lamb chops, about 1 ½ inches thick
2 cups cooked quinoa, cooled
½ cup marinated roasted red peppers (from a jar)
½ cup kalamata olives, pits carefully removed
¼ cup diced feta
½ cup diced cucumber
2 tablespoons chopped parsley
1 tablespoon lemon juice
In a food processor pulse the garlic, rosemary, thyme, cayenne, 2 tablespoons olive oil and salt into a paste. Rub the paste on both sides of the lamb chops and let them marinate for 30 to 40 minutes.
Combine cooked and cooled quinoa with roasted peppers, olives, feta, cucumber, and parsley. Add lemon and 2 tablespoons olive oil, season with salt and pepper, and toss.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove from the pan and allow meat to rest for 10 minutes before cutting into single chops. Serve with Quinoa salad.
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