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  • Lamb Chops w/ Quinoa and Red Pepper Sauce

Lamb Chops w/ Quinoa and Red Pepper Sauce

Posted on Jan 25th, 2023
by Serge Dansereau
Categories:
  • Lamb Recipes
  • Main Course

Lamb is a rarity in Canada where I come from, so it’s great to be able to work with lamb in Australia at least once a week at home and every day at the restaurant. The quinoa is a nice touch, not being a starch or a vegetable, but a seed with a great texture.

Enjoy this lamb chops recipe with quinoa and red pepper sauce!

Lamb Chops w/ Quinoa and Red Pepper Sauce

Serge Dansereau
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 cup quinoa
  • 4 tablespoons olive oil
  • 4 large red peppers
  • 8 double lamb chops
  • pepper
  • 4 small zucchini
  • 2 tablespoons mint
  • 2 tablespoons chives
  • 1 bunch oregano

Instructions
 

  • Bring 2 cups of salted water to boil and add the quinoa.
  • Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
  • Preheat the oven to 180°C (355 Fahrenheit).
  • Drizzle 2 tablespoons of the olive oil into a roasting tin, add the peppers and cook for 30 minutes, turning every 10 minutes.
  • Put the peppers in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
  • Using a small knife, remove the skin, cut each pepper in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
  • Drizzle the remaining olive oil into a large frying pan and heat over high heat.
  • Dry the lamb chops with paper towel, season and cook on each side for 2 minutes until brown.
  • Keep warm in the oven with the pepper purée and quinoa.
  • To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
  • To serve, spread some peppers purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb chops and two pieces of zucchini.
  • Garnish with the oregano.

Notes

DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE
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Serge Dansereau

An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression. Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976. In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotellier. The Regent, Sydney was consistently voted in the top 10 hotels in the world. He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend. Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his influence on new and emerging varieties of fresh and handmade produce became legendary. Under his guidance, a new and exciting variety of produce soon surfaced - wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables. In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s. In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism” His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef. An imposing white building, with an exterior reflecting Moorish architectural influences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk. And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place. Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking. In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia. In February 2003 Serge became the sole owner of The Bathers’ Pavilion.

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