Mediterranean Grilled Lamb Chops

Ingredients

garlicminced

1 tsp

allspice

1 tsp

cardamomground

1/2 tsp

nutmegground

1/2 tsp

paprikasweet

1/4 tsp

salt

1/2 tsp

black pepper

1 tsp

mintfresh, chopped

1 tbsp

olive oil

6 tbsp

lamb chopsfrenched, fat trimmed

16 chops

lemonjuiced

1 large

onionsliced

1 small

quinoarinsed

1 cup

water

3 cups

garlicchopped

3 cloves

tomatodiced, canned

14.5 oz

mintfresh, chopped

1 cup

red onionfinely chopped

1/2 cup

feta cheesecrumbled

1/3 cup

Method

1. 01Combine garlic, allspice, cardamom, nutmeg, paprika, salt, pepper, 1 tbsp mint, and 2 tbsp olive oil to make a rub.
2. 02Rub lamb chops on both sides with the spice mixture. Place in a deep dish with 2 tbsp olive oil, lemon juice, and sliced onion. Cover and refrigerate 1 to 4 hours or overnight.
3. 03Remove lamb from fridge 20 to 25 minutes before grilling. Let rest at room temperature.25 min
4. 04Cook quinoa according to package directions with 3 cups water, a dash of salt, and a dash of olive oil. Bring to a boil, cover, reduce heat to medium-low, and simmer until water is absorbed, 15 to 20 minutes.20 min
5. 05Heat 2 tbsp olive oil in a non-stick pan over medium heat. Stir in chopped garlic briefly, then add canned tomato. Season with salt and pepper. Cook 4 to 6 minutes, stirring occasionally.
6. 06Stir cooked quinoa into the tomato mixture. Once warmed through, add 1 cup chopped mint and stir to combine. Remove from heat. Off heat, fold in red onion, feta, and more mint for garnish.
7. 07Heat a gas grill or indoor grill pan over high heat until very hot. Grill lamb chops 2 minutes on the first side. Flip and cook 3 minutes more for medium-rare (125°F internal temperature) or 3.5 minutes for medium (135°F). Rest 10 minutes before serving.5 min
8. 08Transfer quinoa to serving bowls and top each with 2 lamb chops.