Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad

Do try these lamb chops grilled and topped with a spiced butter made with paprika, ground coriander and fresh herbs.  Serve with a delicious but trendy cauliflower and quinoa salad.

Prep Time: 15 mins

Cook Time: 30 minutes

Serves: 2 people

Ingredients

  • 4-6 lean lamb chops or French trimmed cutlets
  • For the Spiced Butter:

  • 50g butter, softened
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground coriander
  • Small handful freshly chopped flat-leaf parsley or mint
  • For the Salad:

  • 175g cauliflower, cut into small florets or pieces
  • Grated zest of 1 lemon
  • 2 tablespoons rapeseed or olive oil
  • 100g quinoa, rinsed in cold water
  • 600ml good, hot vegetable stock
  • 3 tablespoons freshly chopped flat-leaf parsley or mint
  • 1 small shallot, peeled and finely chopped
  • 1 tablespoon red wine or sherry vinegar
  • 1 tablespoon runny honey

Method

  1. To prepare the spiced butter; in a small bowl mix all the ingredients together.  Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.

  2. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.  Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.

  3. Cook the quinoa in the stock for 12-15 minutes.  Drain in a sieve and set aside to cool slightly.

  4. Meanwhile, place the chops on a chopping board and season with salt and pepper.  Cook under a preheated moderate grill for 12-16 minutes, turning once.

  5. Transfer the chops to a warm plate and top with a disc of the flavoured butter.

  6. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.