Lamb Lollipops with Quinoa Pilaf and Cucumber Salad

Grilled Lamb Chops Ribs with Glass of Red Wine

Lamb Lollipops with Quinoa Pilaf and Cucumber Salad

  • Serves: 3
  • Total Time:40 Minutes
  • Active Time:20 Minutes
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Ingredients

  • For Quinoa:
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • Pinch of sea salt
  • 2 green onions, sliced
  • 1-2 large raw carrots, sliced
  • 1 tablespoon honey
  • 1 handful toasted slivered almonds
  • 2 tablespoons rice wine vinegar
  • 1 handful dried cranberries
  • For Cucumber Salad:
  • 2 peeled, thinly sliced cucumbers
  • 3 tablespoons rice wine vinegar
  • 1 small handful toasted sesame seeds
  • 1 tablespoon honey
  • For Lamb Chops:
  • 1 tablespoon fresh rosemary leaves
  • Sea salt, to taste
  • 3 lamb chops
  • 2 tablespoons coconut oil

Directions

  1. Make quinoa: In a medium saucepan, combine quinoa, water, and a pinch of sea salt. Bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Add green onions, sliced raw carrots, honey, toasted slivered almonds, rice wine vinegar, and dried cranberries. Stir mixture until combined.
  2. Make cucumber salad: In a medium bowl, combine cucumber, rice wine vinegar, toasted sesame seeds, and honey. Toss well.
  3. Make lamb chops: Combine rosemary and sea salt in mortar, and grind until fine. Rub it on both sides of lamb chops. Add coconut oil to a skillet and turn the heat to medium-high. Saute lamb chops for 2 minutes per side for medium rare, 3 minutes per side for medium. Remove from heat and season with freshly ground black pepper, if desired. Serve lamb chops with quinoa pilaf and cucumber salad on the side.