HomeFood & drinkLamb Cutlets with Creole Mojo Sauce with a Quinoa and Sugar Snap Pea Salad

Lamb Cutlets with Creole Mojo Sauce with a Quinoa and Sugar Snap Pea Salad

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Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :

    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


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.

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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Simply Beef and Lamb.

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