Minty Lemon Grilled Lamb Chops with Quinoa Tabbouleh

Minty Lemon Grilled Lamb Chops with Quinoa Tabbouleh
AI

Ingredients

  • 8 lamb chops
  • 1/4 cup fresh mint leaves, chopped
  • 2 lemons, juiced and zested
  • 1 cup quinoa
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste

Steps

  1. In a bowl, mix together chopped mint, half of the lemon juice, half of the lemon zest, salt, and pepper. Rub this mixture on both sides of the lamb chops and let them marinate for at least 30 minutes.
  2. Cook quinoa according to package instructions and let it cool. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, olive oil, remaining lemon juice, remaining lemon zest, salt, and pepper. Mix well to combine.
  3. Preheat grill to medium-high heat. Grill lamb chops for about 3-4 minutes per side for medium-rare, or until desired doneness.
  4. Serve grilled lamb chops with a generous portion of quinoa tabbouleh on the side. Enjoy the vibrant Mediterranean flavors and textures!