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+ servings

Lamb Chops w/ Quinoa and Red Pepper Sauce

Serge Dansereau
4.92 from 47 votes
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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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