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Lamb Chops with Maple Balsamic Reduction
and roasted sweet potato quinoa

Active: 30 min Total: 40 min
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.


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


  1. 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)
  2. Sweet potatoes - Cube sweet potatoes (you can peel them or leave the peel on). (Can be done up to 5 days ahead)
  3. Lamb - Combine salt, pepper and thyme in a baking dish. Press lamb chops into seasoning to coat on both sides.

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  1. Preheat oven to 400F / 204C.
  2. 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.
  3. 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.
  4. Return skillet to heat and reduce heat to medium.
  5. 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.
  6. If quinoa was made ahead, reheat in the microwave. Toss with roasted potatoes, feta and lemon juice. Sprinkle almonds on top.
  7. Divide quinoa between serving plates. Top each serving with a lamb chop and drizzle maple balsamic reduction over top. Enjoy!



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