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Fiery lamb chops with quinoa and black bean salad
Serves: 2
Ingredients
For the chops
- 1 dried ancho chilli
- Handful of fresh coriander
- 1 small finely chopped onion
- Juice of 2 limes
- 1 tbsp chopped jalapeno chillies
- 2 cloves garlic
- 2 tbsp vegetable oil
- Sea salt
- 2 x 5 bone lamb racks
For the quinoa
- 1 cup quinoa
- 3 cups vegetable stock
- 1 can black beans
- 1 small red onion roughly chopped
- 1 red pepper diced
- Fresh coriander
- 2 tsp cumin
- Juice of 2 limes
- Fresh chilli
- Salt and pepper
Method
Combine all the marinade ingredients together in a bowl and pour over the lamb chops. Allow marinade to infuse for a couple of hours in a refrigerator before grilling. To prepare the salad, cover the quinoa with the vegetable stock and simmer until all the liquid is absorbed. Remove from heat and allow to cool before mixing the rest of the ingredients.
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