HealthNotes

Lamb Loin Chops and Quinoa Salad with Peas, Feta, and Mint

• From: American Lamb Board

Ingredients

• 1 tsp salt

• 1 tsp pepper

• 1 tsp smoked paprika

• 8 6 oz lamb loin chops, visible fat trimmed

• 1 Tbs olive oil

• 1 cup quinoa

• 1 1/4 cup water

• 1 cup frozen peas

• 1/4 cup feta, crumbled

• 2 tsp fresh mint, chopped

• 1 tsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

Easy to make on a busy week night, it is a healthy dinner complete with a side salad.

Directions

• Lamb Loin ChopsIn a small bowl, combine salt, pepper, and paprika.
• Pat lamb dry with paper towels; rub both sides of the chops with spice mixture.
• In a large skillet, heat oil over medium-high heat (if grilling, cook over high heat).
• Add lamb; cook until browned, about 6 minutes per side or until cooked to 145ºF for medium-rare.
• Reduce heat to medium if needed.
• Remove to a clean plate; let rest 5 minutes.
• Quinoa Salad with Peas, Feta, and MintPlace quinoa in a fine mesh strainer; rinse under cold water for 2 minutes.
• In a medium saucepan, combine water and quinoa; bring to a simmer.
• Add peas halfway through cooking.
• Remove from heat and cover; let rest 10 minutes.
• Fluff with fork and gently stir in feta, mint, oil, salt, and pepper.
• Serve with chops.