Lamb Lollipops with Quinoa Pilaf and Cucumber Salad




20 min


20 min


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


  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.

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