Type of cooking:
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Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :
Ingredients:Method: Start by preparing the marinade for your lamb cutlets. In a large shallow non-metallic dish mix all the ingredients for the creole mojo together.
8 lean lamb cutlets or 4 lamb loin chops
For the Creole Garlic Marinade (Mojo Criollo):
-60ml/4tbsp olive or vegetable oil
-Grated zest and juice of 2 oranges
-Juice of 1 lime
-10ml/2tsp ground cumin
-3 garlic cloves, peeled and finely chopped
-15ml/1tbsp hot pepper sauce
For the Quinoa salad:
-150g/5½oz quinoa, rinsed in cold water and drained
-45ml/3tbsp extra virgin olive or rapeseed oil
-15ml/1tbsp sherry vinegar
-Salt and freshly milled black pepper
-45ml/3tbsp freshly chopped flat-leaf parsley
-175g/6oz sugar snap peas, blanched in hot water for 1 minute
-50g/2oz toasted pumpkin seeds
Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side.
Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.
Now onto the salad. Place the quinoa in a large pan with 850ml/1½pints cold water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until tender. Drain and set aside to cool.
Meanwhile, in a small bowl mix together the oil, vinegar, seasoning and herbs.
Transfer the quinoa to a large bowl and fluff up with a fork. Stir in the peas, pumpkin seeds and dressing.
Serve the salad with the lamb.