8American Lamb loin chopsvisible fat trimmed (about 6 oz. ea.)
1Tbspolive oiltry Caraluzzi’s Extra Virgin Olive Oil
Quinoa Salad with Peas, Feta & Mint
2tspchopped fresh mint
1tspextra virgin olive oil
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.
QUINOA SALAD WITH PEAS, FETA AND MINT
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.