Serves 4
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12 lamb cutlets or lamb chops
1 tablespoon olive oil
1/2 teaspoon finely chopped rosemary
100 g (3 1/2 oz/ 1/2 cup) black quinoa
60 ml (2 fl oz/ 1/4 cup) extra virgin olive oil
2 long red chillies, seeded and thinly sliced
2 garlic cloves, crushed
400 g (14 oz) zucchini (courgettes), thickly sliced on the diagonal
1 tablespoon lemon juice
12 mint leaves, finely chopped
2 spring onions (scallions), thinly sliced
200 g (7 oz/1 punnet) yellow cherry tomatoes, halved
METHOD
1 Place the lamb cutlets on a tray. Rub the olive oil over the cutlets and then sprinkle with the rosemary.
2 Put the quinoa in a saucepan with 250 ml (9 fl oz/1 cup) water and bring to the boil. Cover with the lid, then reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and set aside, with the lid still on, and allow the grains to gently steam for 4–5 minutes.
3 Meanwhile, heat the extra virgin olive oil in a non-stick frying pan over medium heat. Add the chilli and garlic and cook for 1 minute before adding the zucchini. Sauté for 8–10 minutes, or until the zucchini begins to soften and turns golden brown. Remove from the heat.
4 Transfer the cooked quinoa to a salad bowl and add the zucchini, lemon juice, mint, spring onion and tomatoes. Season generously with sea salt and freshly ground black pepper and stir to combine.
5 Preheat a barbecue grill or chargrill pan to medium–high. Cook the cutlets for 2–3 minutes on each side, or until cooked to your liking. Transfer to a warm serving plate and season with sea salt. Cover with foil and rest for a few minutes. Serve the lamb cutlets with the zucchini and quinoa salad.
Recipe and Image from A Simple Table by Michele Cranston, published by Murdoch Books
