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Shared By Steve Hamilton

Lamb Chops: Grilled With Tomato Mint Quinoa

Ingredients

  • For the Lamb
  • 1 tsp garlic paste (or finely minced garlic)
  • 1 tsp allspice
  • ½ tsp ground green cardamom
  • ½ tsp ground nutmeg
  • ¼ tsp sweet paprika
  • ½ tsp salt
  • scant 1 tsp black pepper
  • 1 tbsp chopped fresh mint leaves
  • Olive oil
  • 2 frenched racks of lamb, fat trimmed, separated into chops (about 16 chops)
  • 1 large lemon, juice of
  • 1 small yellow or red onion, sliced
  • For the Tomato Mint Quinoa
  • 1 cup dry quinoa, rinsed
  • water
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 14.5 oz can petit tomato diced
  • Salt and pepper
  • 1 cup chopped fresh mint leaves, more for garnish
  • ½ cup finely chopped red onion
  • ⅓ cup crumbled feta cheese

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