Roasted Forequarter Chops with Quinoa

  • Roasted Forequarter Chops with Quinoa
  • Roasted Forequarter Chops with Quinoa
  • Roasted Forequarter Chops with Quinoa
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Ingredients

  • 1 cup quinoa
  • 2 Tbls chopped parsley
  • 3 handfuls baby spinach
  • 1 tspn crushed garlic
  • 2 Tbls chopped spring onion
  • 1 tspn salt
  • 100 g pumpkin
  • 50 g danish fetta
  • 1 Tbls pumpkin seeds
  • 1 Tbls sunflower seeds
  • 1 Tbls sesame seeds
  • 1 kg lamb forequarter chops
  • 1 Tbls fresh thyme
  • 1 Tbls fresh oregano
  • 1 clove garlic
  • 1/2 tspn salt
  • 2 Tbls olive oil

Method

Crush the fresh thyme, oregano, garlic, salt and 1 tbs olive oil in mortar and pestle, baste chops and place in a 200c oven for 1 hour. When chops are half way done cube pumpkin, toss pumpkin in the other tbs of olive and a pinch of salt, lay on a baking tray and put in oven. When chops have 15 minutes to go put 1 cup of Quinoa in 2 cups boiling water on stove top, put the parsley, baby spinach, garlic, spring onion and tsp salt in food processor and process until coarsley chopped. When Quinoa is cooked to your liking, drain and toss parsley and spinach mixture through and lay on a platter. Sprinkle with pumpkin, sunflower and sesame seeds, then place roasted pumpkin and fetta on top to finish. Place chops on a platter to serve.

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