Mediterranean Delight: Succulent Grilled Lamb Chops with Herb-Infused Quinoa and Lemon-Garlic Aioli

Allergens

Dairy (in aioli)

Ingredients

• 2 bone
• in lamb loin chops (about 1 inch thick)
• 2 cups cooked quinoa
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh dill
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 3 tablespoons olive oil, divided
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a small bowl, combine the lemon zest, lemon juice, 2 cloves minced garlic, cumin, coriander, salt, and pepper. Rub the mixture onto both sides of the lamb chops and marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Oil the grates or pan before adding the lamb chops. Cook for about 4 minutes per side, or until desired doneness is reached. Allow the chops to rest for a few minutes before serving.
3. In a large bowl, combine the cooked quinoa with the chopped parsley, cilantro, dill, lemon zest, and 2 tablespoons of olive oil. Season with salt and pepper, to taste.
4. For the aioli, in a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, remaining 1 tablespoon of olive oil, salt, and pepper. Set aside.
5. To plate, spoon the herb infused quinoa onto two plates, top with a lamb chop, and drizzle the lemon garlic aioli over the chops. Garnish with additional herbs, if desired.

Chef’s Insight

To achieve a perfect sear on the lamb chops, ensure the grill or pan is preheated and properly oiled before adding the meat.

Notes

This recipe yields a beautifully plated dish with a focus on mouthfeel, aroma, and visual appeal. The use of fresh herbs and spices creates an inviting sensory experience for diners.