Lamb Chops with Wild Rice Quinoa

Ingredients

• 2 cm ginger
• 1 tsp cumin (ground)
• 1 tsp paprika (sweet)
• 0.5 tsp cayenne pepper
• 1 tsp lemon zest (unprocessed)
• 2 tbsp lemon juice
• 8 tbsp olive oil
• 12 lamb chops (pre‑cooked)
• 350 g sweet potatoes
• 150 g wild rice blend
• 150 g quinoa
• Salt
• a handful of young spinach leaves
• 2 Garlic cloves
• 4 Spring Onions
• 2 tbsp freshly chopped mint
• 150 g feta cheese
• 1 splash Lemon juice

Instructions

1. 1.

   Peel and finely grate the ginger. Mix with cumin, paprika, cayenne pepper, lemon zest, lemon juice and 4 tbsp olive oil. Rinse the lamb chops and pat dry. Thoroughly coat with the mixture and refrigerate covered for about 2 hours.

2. 2.

   Preheat the oven to 200°C (400°F) fan‑fry mode.

3. 3.

   Peel, wash and cube the sweet potatoes. Spread on a baking tray and drizzle with 2 tbsp oil. Bake in the oven for about 25 minutes until golden brown.

4. 4.

   Cook the wild rice blend in twice its volume of salted water until tender. Add quinoa to boiling salted water and cook for about 10 minutes. Drain and set aside. Rinse the spinach, pat dry and toss into the cooked rice mixture.

5. 5.

   Heat remaining oil in a hot pan. Peel and finely chop garlic. Wash and trim spring onions, slice into thin rings. Sauté briefly in hot oil. Gently fold in the rice‑sweet potato mix with mint and crumbled feta. Season with salt and lemon juice.

6. 6.

   Place the lamb on a rack in the hot oven and cook for 10–15 minutes until done. Season and serve with the quinoa pan.

7. 7.