Grilled Peruvian Crunchy Lamb Chops with Garlic Butter Quinoa Salad
This vibrant dish features tender, spice-rubbed lamb chops grilled to a perfect char, served atop a hearty and aromatic quinoa salad tossed in a rich garlic butter dressing. It's a fusion of Peruvian-inspired flavors and satisfying textures, perfect for a special weeknight dinner or entertaining.
Ingredients
Ingredients
- 8 lamb loin chops about 1 inch thick, about 2 lbs total
- 2 tbsp olive oil divided
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt plus more for seasoning
- 0.5 tsp black pepper freshly ground
- 1 cup quinoa rinsed well
- 2 cups water
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 0.5 cup red bell pepper finely diced
- 0.25 cup red onion finely diced
- 2 tbsp fresh cilantro chopped, plus more for garnish
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. The quinoa salad is best eaten fresh but can be stored separately for up to 2 days. Reheat lamb gently in a low oven or skillet to avoid overcooking. Make-Ahead: You can cook the quinoa and make the garlic butter up to a day ahead; store separately in the fridge. Assemble the salad and grill the lamb just before serving. Substitutions: Use chicken breasts or firm tofu instead of lamb for a different protein. For a dairy-free version, substitute the butter with olive oil or vegan butter. Serving Suggestion: This dish pairs wonderfully with a simple side of roasted asparagus or a fresh green salad.