The combination of Moroccan seasoning, lamb, mint and fetta is a taste sensation guaranteed to please.
- Cook quinoa following packet directions. Drain. Rinse under cold running water. Transfer to a bowl.
- Meanwhile, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic and Moroccan seasoning in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb chops and turn to coat. Set aside to marinate for 10 minutes.
- Spray a barbecue grill or char-grill pan with olive oil spray. Heat over medium-high heat. Add the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
- Add onion, chickpeas, capsicum, mint, parsley, fetta and pine nuts to the quinoa. Combine remaining olive oil and lemon juice in a small bowl and pour over salad. Season with salt and pepper and toss to combine. Divide the salad and lamb chops among serving plates.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set