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Quinoa and Herb Crusted Lamb

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  • Level: Easy
  • Total: 37 min
  • Prep: 12 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


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


1 cup creme fraiche

1 tablespoon maple syrup

1 tablespoon chopped fresh thyme

Salt and freshly ground black pepper


  1. For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.
  2. 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.
  3. 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.
  4. To serve, arrange the lamb chops on a platter and serve the sauce alongside.