Wow, this meal was awesome! Everybody loved it, especially my mother. It was quick, healthy and super tasty. The lamb comes from Martha Stewart's Good Food Fast, which is yet to let me down, whilst the salad is from the August edition of cooking light. I used my CSA cherry tomatoes, which are so sweet right now, as well as some local corn.
I had never had quinoa before, but read that it is really healthy and a wonderful grain. I didn't expect it to be as tasty as it was, but I think that was due a lot to the chive infused oil in the dressing.
The lamb recipe called for red pepper, whereas I only had green, but the picture in the book looks great with the red. If you have red, use it.
Definitely try this recipe, if you like lamb. A real winner!
Lamb Chops with Mint Pepper Sauce
4 trimmed lamb shoulder chops
1 tbs dried rosemary
coarse salt and fresh ground pepper
3 tbs fresh lemon juice
1 tbs olive oil
2 tsp dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup chopped fresh mint
1 scallion thinly sliced
1. Heat the broiler. Rub both sides of chops with 3/4 tsp each of dried rosemary and course salt and 1/4 tsp ground pepper. Place the lamb on a broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium rare.
2. Meanwhile, in a small bowl, whisk together the lemon juice, olive oil and dijon mustard. Stir in the bell pepper, mint and scallion. Serve the lamb chops warm, with the sauce spooned over the top.
Quinoa, Corn and Tomato salad with Chive Infused Oil
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leafed parsley
2 tbs chive-infused oil
2 tbs fresh lime juice
2 tbs white wine vinegar
1/4 tsp salt
1 garlic clove, minced
chive infused oil
3/4 cup olive oil
1/2 cup slices of fresh chives
1/2 tsp salt
1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes. Fluff with a fork.
2. To make oil, place olive oil, chives and salt in a food processor and blend until chives are finely minced. Strain into a small bowl and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
3. Combine quinoa, corn, tomatoes and parsley in a medium bowl. Combine chive infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad, toss well to coat. Let stand for 10 minutes before serving.