
Lamb Lollipops with Quinoa Pilaf and Cucumber Salad
SERVES
3PREP TIME
20 minCOOK TIME
20 minIngredients
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
2 peeled, thinly sliced cucumbers
3 tablespoons rice wine vinegar
1 small handful toasted sesame seeds
1 tablespoon honey
1 tablespoon fresh rosemary leaves
Sea salt, to taste
3 lamb chops
2 tablespoons coconut oil
Directions
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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.
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Make cucumber salad: In a medium bowl, combine cucumber, rice wine vinegar, toasted sesame seeds, and honey. Toss well.
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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.
