Spiced Lamb Chops
with Harissa fried leftover quinoa

Name: Spiced Lamb Chops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Thyme, dried; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/4 tsp Red pepper flakes (opt); 4 Lamb chops, bone-in loin or rib (sub pork chops or your favorite cut of steak); 1 Tbsp Oil, cooking; 1 Onions, medium and red, diced; 8 Sun-dried tomatoes in oil, chopped; 12 oz Broccoli, baby, chopped into 2" / 5 cm segments (sub regular broccoli); 2 cloves Garlic, chopped; 2 oz Olives, pitted Kalmata, sliced; 2 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Harissa paste (sub tomato paste with a few drops of hot sauce); ~2 cups Cooked Quinoa (leftover from Monday); 2 Tbsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A delicious adventure for your taste buds awaits with succulent lamb chops seasoned with thyme, cumin, coriander, and red pepper flakes served with harissa fried quinoa on the side. You'll be shocked how much flavor can come from a few simple ingredients. A variation of this Middle Eastern inspired dinner was first featured in 2016.
Smarts:Leftover quinoa from Monday's dinner helps this meal come together quickly.

Dependency

West African Chicken in Peanut Sauce (Mafe)

Ingredients

Metric

Servings:

Spiced Lamb Chops:

Salt - 1 tsp
Black pepper - 1/2 tsp
Thyme, dried - 1/2 tsp
Cumin - 1/2 tsp
Coriander, ground - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Lamb chops, bone-in loin or rib - 4 (sub pork chops or your favorite cut of steak)
Oil, cooking - 1 Tbsp

Harissa Fried Quinoa:

Onions, medium and red - 1 , diced
Sun-dried tomatoes in oil - 8 , chopped
Broccoli, baby - 12 oz , chopped into 2" / 5 cm segments (sub regular broccoli)
Garlic - 2 cloves , chopped
Olives, pitted Kalmata - 2 oz , sliced
Cilantro - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Harissa paste - 1 Tbsp (sub tomato paste with a few drops of hot sauce)
Cooked Quinoa (leftover from Monday) - ~2 cups
Lemon juice - 2 Tbsp

Prep

Make spice mix - Combine salt, black pepper, thyme, cumin, coriander, and red pepper flakes. (Can be done up to 5 days ahead)
Onions / Sun-dried tomatoes / Broccoli / Garlic / Olives - Prep as directed. Store onions and sun-dried tomatoes together. Store other ingredients separately. (Can be done up to 5 days ahead)
Season lamb - Rub lamb chops on all sides with spice mix. (Can be done 1 day ahead)
Cilantro - Chop cilantro.

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Make

Heat a skillet over medium-high heat. Add oil (portion for lamb) and then lamb chops. Sear on all 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).
Let lamb rest, covered, while preparing quinoa.
Return skillet to heat.
To heated skillet add oil (portion for quinoa) and then onions, harissa paste, and sun-dried tomatoes. Saute for ~2 minutes, until fragrant.
Add baby broccoli and saute until cooked to your liking, 2 to 4 minutes.
Stir in garlic and leftover quinoa. Cook until quinoa is warmed through.
Finish quinoa with olives, cilantro, and lemon juice. Season with some salt and pepper.
Enjoy lamb with quinoa on the side.

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