Based on a Donna Hay Recipe, this is a 12 step recipe for Quinoa crumbed dressed lamb with a fresh leafy garlic green salad & roasted rosemary thyme cherry tomatoes. One of the advantages of having in laws who own the Swiss Hotel School is being able to learn from the best when it comes to cooking. I unfortunately did not make it to the last round of auditions for Master Chef Season 3 but this did not stop me from learning and making the most of the experience and preparing my hot dish anyways enlisting my father-in-law to help me with a few tricks of the trade.
I found an awesome Donna Hay recipe online that I was keen to try which you can find here. However I did make some slight changes to the recipe and instead of using wilted kale, I used a fresh green Salad from Woolworths. I also used fresh coriander rather than parsley as we had this available and added a bit of Rosemary and Thyme from the garden to enhance the flavor to the Cherry Tomatoes. This dish is an impressive dish for family and friends and perfect for a Sunday lunch. All the ingredients can be found and bought from the Woolworths online store except for the Quinoa which can be found at health stores in the grain section. Quinoa is a protein rich grain that is a perfect substitute for carbohydrates.
Ingredients (Serves 4)
Approximately 45 Minutes
1/3 Cup Quinoa grains (Pronounced keen-wa) – Specialty ingredient from health sections or grain sections.
2/3 Water with a pinch of table salt
1 Garlic Clove crushed with a pinch of table salt
1 Garlic Clove sliced thinly for garlic flakes
1/2 Cup of All purpose flour (Cake Flour)
Sea Salt and Black Pepper Crushed
2 Eggs lightly beaten
2 Tbs Olive Oil
Step 1. In a medium saucepan, add 2/3 Cup of water to the saucepan with the 1/3 cup of Quinoa grains and a pinch of table salt. Bring to a boil on a high heat. Once you have brought to a boil, simmer on low heat until all the water has been absorbed. For about 6- 8 minutes.
Step 2. Pre-heat the oven to 200 degrees Celsius.
Step 3. Crush the garlic clove with the back of a large chopping knife and chop finely with a pinch of table salt and set aside.
Step 5. *Dress the lamb chops by cutting the fat off the bone about a finger past the eye of the lamb chop and clean the bone with a large chopping knife – set dressed chops aside.
- Dish 1 – 1/2 Cup of all purpose flour
- Dish 2- 2 lightly beaten eggs with a fork
- Dish 3 – Mix cooked Quinoa, cut coriander or parsley with crushed garlic and combine. Add crushed salt and pepper to the mixture as seasoning.
Step 7. In a separate heat proof dish, place cherry tomotoes with the sprigs of Rosemary and Thyme. Lightly drizzle with olive oil, salt and pepper and roast in the oven for approximately 6-8 minutes. The skin should break slightly. Using Cherry tomatoes create a sweeter taste than normal Rosa tomatoes which compliment the dish well.
Step 11. Slice 1 clove of garlic into thin flakes and fry with 1/2 tsp of olive oil until light brown – approx 2 minutes. Watch these carefully as they burn easily. You will know when they are ready when the flakes turn a light golden colour. If you leave them for too long, the flakes will taste burnt and very salty. Step 12. Plate up the salad greens with sprinkled garlic flakes and roasted tomatoes. Lay the lamb chops on top of the Salad and serve with a nice red wine
Till Next Time