Mediterranean Lamb Loin Chops with Quinoa Salad
Combine salt, pepper and smoked paprika in small bowl. Pat lamb dry with paper towels. Rub both sides of chops with spice mixture.
Place 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, cover, reduce heat to low and cook about 20 minutes. Add frozen peas halfway through cooking. Remove from heat and let sit covered, 10 minutes.
Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add lamb and cook until browned, about 6 minutes per side or until cooked to 145 degrees for medium rare, reducing heat to medium if needed. Remove the cooked lamb loin chops to a clean plate and let rest 5 minutes.
If using a gas grill, turn all burners to high, close lid and heat until grates are hot, about 15 minutes. Scrape grates clean and brush with oil.Grill lamb chops about 6 minutes per side or until cooked to 145 degrees for medium rare. Remove the cooked lamb loin chops to a clean plate and let rest 5 minutes.
Fluff quinoa with fork and gently stir in feta, mint, extra virgin olive oil, salt and pepper.
Serve with quinoa salad.
8 lamb loin chops
visible fat trimmed
For the Quina Salad
1 1/4 cups
1 1/4 cup
chopped fresh mint
extra virgin olive oil