1 Video | Photo: Quinoa and Herb Crusted Lamb Recipe
Ingredients
Coating:
- 1 cup quinoa
- 1/3 cup chopped fresh thyme
- Zest of 1 large lemon
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
Lamb:
- 1/4 cup plus 2 tablespoons olive oil
- 12 (1-inch thick) lamb chops (about 2 1/2 to 3 pounds), fat removed
- Salt and freshly ground black pepper
Sauce:
- 1 cup creme fraiche
- 1 tablespoon maple syrup
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper
Directions
For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.
For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.
For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.
To serve, arrange the lamb chops on a platter and serve the sauce alongside.
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By LSLSan Diego
on April 07, 2013
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We love lamb & quinoa and with just a little less kosher salt enjoyed this combination very much. I took the hint from other reviewers about the sauce - made up a sauce of fresh mint (I LIKE mint jelly with lamb greek yogurt & lemon juice. Will do again.
By Zsana11
on April 09, 2012
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This is the second Easter I made this recipe, and it was a success again! I love the crunch of the quinoa, but the salt is too much, I agree with others. I only used 1 tbs. and did not salt the lamb at all. The sauce was really nice, but to me it does not go with the lamb. My kids ate it with their baked potatoes.
By Hudson Pernod
Cape Coral, FL
on May 24, 2011
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We found this recipe to be very interesting -- a different and tasty way to prepare lamb, which we both enjoy. The sauce was rather sweet, but if you think about it, the traditional way to serve lamb is with mint jelly (ugh! which is sweet as well. I prepared this exactly as written (except that I did wash the quinoa thoroughly and did not find it overly salty. The crunch of the quinoa and the flavor of the herbs was really good. I do agree that the coating is better than the sauce.
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