Spiced lamb with lemon & herb quinoa

Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 561
  • fat 36.5g
  • saturates 12.2g
  • carbs 33.2g
  • sugars 4.2g
  • fibre 0.2g
  • protein 26.3g
  • salt 0.3g


  • 1 tbsp cumin seed
  • 1 garlic clove
  • ¼ tsp red chilli or pinch of chilli flakes
  • juice 1 lemon
  • 4 tbsp olive oil
  • 8 lamb chops
  • 250g quinoa
  • 5 spring onions, sliced
  • small handful coriander
  • steamed stem broccoli, to serve


  1. In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.

  2. Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.

  3. Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

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