Spiced lamb with lemon & herb quinoa

Spiced lamb with lemon & herb quinoa

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(4 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus

Nutrition and extra info

Nutrition: per serving

  • kcal561
  • fat36.5g
  • saturates12.2g
  • carbs33.2g
  • sugars4.2g
  • fibre0.2g
  • protein26.3g
  • salt0.3g
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  • 1 tbsp cumin seed
  • 1 garlic clove
  • ¼ tsp red chilli or pinch of chilli flakes
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 lamb chop
  • 250g quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 5 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small handful coriander
  • steamed stem broccoli, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.

  2. Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.

  3. Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

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Comments (4)

kochamkurcia's picture

I think quinoa had great flavour and didn't need more seasoning. Delicious recipe!

Leopoldoni's picture

If this was based on just the lamb, I would have given it five stars! We weren't quite convinced about the quinoa... I think it needs more to flavour it. I think a bulghar wheat salad would work better.

Sazzle14's picture

Nice little recipe .. shame it doesn't have more ratings! Dressing packs a punch if your as liberal with the chilli as I am. We served with steamed mangetout and asparagus as that is what we had in the fridge. Would recommend for a quick healthy supper.

claupatra's picture

Perfect for a Saturday night *quick* romantic cooking. It takes no time and tastes quite good. We cooked the quinoa and steamed the broccoli together in a rice cooker, really efficient!
Only optimization I would suggest would be to serve it with some extra dressing, perhaps combining some natural yoghurt with the dressing. And one last recommendation, don't get to enthusiastic with the spring onions! (we added a bit too much! It gave little room for the quinoa to contribute with its subtle taste).

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