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Week of 11/12/18

Spiced Lamb Chops
with Harissa fried leftover quinoa

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Spiced Lamb Chops
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)
Tags
Low Calorie, Dependent Meal Pairs
Proteins
Lamb, non-ground
Cuisines
Middle Eastern / North African
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Ingredients

Metric
Servings:
4
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

  1. Make spice mix - Combine salt, black pepper, thyme, cumin, coriander, and red pepper flakes. (Can be done up to 5 days ahead)
  2. 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)
  3. Season lamb - Rub lamb chops on all sides with spice mix. (Can be done 1 day ahead)
  4. Cilantro - Chop cilantro.

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Make

  1. 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).
  2. Let lamb rest, covered, while preparing quinoa.
  3. Return skillet to heat.
  4. To heated skillet add oil (portion for quinoa) and then onions, harissa paste, and sun-dried tomatoes. Saute for ~2 minutes, until fragrant.
  5. Add baby broccoli and saute until cooked to your liking, 2 to 4 minutes.
  6. Stir in garlic and leftover quinoa. Cook until quinoa is warmed through.
  7. Finish quinoa with olives, cilantro, and lemon juice. Season with some salt and pepper.
  8. Enjoy lamb with quinoa on the side.

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