1 tbsp cumin seed

1 tbsp garlic infused oil

¼ tsp red chili or pinch of chili flakes

juice 1 lemon

4 tbsp olive oil

8 lamb chops

250g quinoa

5 scallions, sliced green ends only or 1 tbsp  chives

small handful coriander

100g feta, crumbled

Serves - 4


In a pestle with a mortar crush the cumin seeds then add the garlic infused oil, chili 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.

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.

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 scallions and coriander through the quinoa and serve with the lamb dressed in a drizzle more oil.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Spiced lamb with lemon & herb quinoa