Caraluzzi's Recipes

Lamb Loin Chops & Quinoa Salad with Peas, Feta & Mint

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4



  • 1 tsp salt try Caraluzzi’s Sea Salt
  • 1 tsp pepper try Caraluzzi’s 5-Pepper Blend
  • 1 tsp smoked paprika
  • 8 American Lamb loin chops visible fat trimmed (about 6 oz. ea.)
  • 1 Tbsp olive oil try Caraluzzi’s Extra Virgin Olive Oil

Quinoa Salad with Peas, Feta & Mint

  • 1 cup quinoa
  • 1-1/4 cups water
  • 1 cup frozen peas
  • 1/4 cup feta crumbled
  • 2 tsp chopped fresh mint
  • 1 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper



  • In a small bowl, combine salt, pepper and paprika. Pat lamb dry with paper towels; rub both sides of the chops with spice mixture. In a large skillet, heat oil over medium-high heat (or, if grilling, cook over high heat). Add lamb; cook until browned, about 6 minutes per side, or until cooked to 145ºF for medium-rare. Reduce heat to medium if needed. Remove to a clean plate; let rest 5 minutes.


  • Place quinoa in a fine mesh strainer; rinse under cold water for 2 minutes. In a medium saucepan, combine water and quinoa; bring to a simmer. Cover, reduce heat to low and cook about 20 minutes. Add peas halfway through cooking. Remove from heat and cover; let rest 10 minutes.
  • Fluff with fork and gently stir in feta, mint, oil, salt and pepper. Serve with chops.


Recipe and photo courtesy of American Lamb.