Lamb Chops with Maple Balsamic Reduction
and roasted sweet potato quinoa
Simple spring flavors come together in this flavorful lamb dish served over quinoa with a maple balsamic reduction on top.
Smarts: Use whatever chop of lamb is most affordable at your grocery store - loin or rib chops work well.
Smarts: Use whatever chop of lamb is most affordable at your grocery store - loin or rib chops work well.
Tags
Proteins
Cuisines
Ingredients
Lamb Chops with Maple Balsamic Reduction:
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Lamb chops, bone-in loin or rib - 4 (sub pork chops or your favorite cut of steak)
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 1 Tbsp
- Stock, any type - 1/3 cup
Roasted Sweet Potato and Feta Quinoa:
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Sweet potatoes - 1 lb , cubed
- Oil, cooking - 1 Tbsp
- Cheese, feta - 3 oz , crumbled
- Lemon juice - 1 tsp
- Almonds, sliced - 1/4 cup
Prep
- Cook quinoa - Combine quinoa and stock (the portion for the quinoa) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Sweet potatoes - Cube sweet potatoes (you can peel them or leave the peel on). (Can be done up to 5 days ahead)
- Lamb - Combine salt, pepper and thyme in a baking dish. Press lamb chops into seasoning to coat on both sides.
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Make
- Preheat oven to 400F / 204C.
- Toss sweet potatoes with oil (portion for the quinoa) and some salt. Spread out on a sheet pan in one even layer. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake pan and roast for another 10 to 12 minutes, until golden and crisp.
- While potatoes roast, heat a skillet over medium-high heat. Add oil (the portion for the lamb) and then lamb chops. Sear on both sides until golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done). Set lamb aside and cover to keep warm.
- Return skillet to heat and reduce heat to medium.
- Add butter, vinegar and maple syrup and whisk to combine. When butter is melted, bring to a simmer. Simmer for 1 minute and then whisk in stock (portion for the lamb). Simmer until reduction thickens slightly, ~2 minutes more.
- If quinoa was made ahead, reheat in the microwave. Toss with roasted potatoes, feta and lemon juice. Sprinkle almonds on top.
- Divide quinoa between serving plates. Top each serving with a lamb chop and drizzle maple balsamic reduction over top. Enjoy!
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