Lamb Entertaining

Quinoa tabouli with lamb loin chops and green goddess

Name: Lamb chops with quinoa salad recipe
Yield: 4
Ingredients: 100g quinoa; 62.50 ml loosely packed flat-leaf parsley; 62.50 ml loosely packed mint; 62.50 ml loosely packed dill leaves; 2 long green shallots, thinly sliced; 1/4 bunch rainbow chard, stalks removed, leaves torn; 1 fennel bulb, shaved on a mandoline; 2 small Lebanese cucumbers, cut into ribbons; 80g pepitas; 80ml olive oil; 40.00 ml pomegranate molasses; 40.00 ml lemon juice, or to taste; 12 (1.8kg total) lamb loin chops; 280g yoghurt; 20.00 ml parsley; 20.00 ml finely chopped mint leaves; 20.00 ml finely chopped dill; 1 avocado; 40.00 ml lemon juice

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Quinoa tabouli with lamb loin chops and green goddess

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by Tom Walton

Jan 08, 2025

"Tabouli-style salads are some of my favourites. Hearty enough to become a meal, yet so fresh and zingy with raw vegies, herbs and a punchy dressing. This is also a great salad to bring to a barbecue through the warmer months, and goes well with any meats or fish." – Tom Walton

1 cup (100g) quinoa, rinsed
1/4 cup loosely packed flat-leaf parsley
1/4 cup loosely packed mint
1/4 cup loosely packed dill leaves
2 long green shallots, thinly sliced
1/4 bunch rainbow chard, stalks removed, leaves torn
1 fennel bulb, shaved on a mandoline
2 small Lebanese cucumbers, cut into ribbons
1/2 cup (80g) pumpkin seeds (pepitas), toasted
1/3 cup (80ml) extra virgin olive oil, plus extra, to drizzle
2 tbs pomegranate molasses
2 tbs lemon juice, or to taste
12 (1.8kg total) lamb loin chops

Avocado green goddess

1 cup (280g) Greek-style yoghurt
1 tbs finely chopped flat-parsley
1 tbs finely chopped mint leaves
1 tbs finely chopped dill
1 avocado
2 tbs lemon juice

Method

1.

Place quinoa with 2 cups (500ml) water in a small saucepan. Bring to the boil over high heat. Cover, reduce heat to medium and simmer for 10-12 minutes, until tender.
2.

Drain well and place in a large bowl. Set aside to cool.
3.

Meanwhile, to make the green goddess sauce, place all ingredients in a small food processor and whiz until smooth and combined. Season to taste and refrigerate until ready to use.
4.

Add the herbs, shallot, chard, fennel, cucumber and pumpkin seeds to the quinoa. Drizzle with oil, pomegranate molasses and lemon juice. Season to taste and toss to combine.
5.

Preheat a lightly greased barbecue or chargrill pan to high. Drizzle lamb with a little extra oil, season all over and cook, turning occasionally, for 6-8 minutes, until charred and cooked through. Rest, loosely covered, for 2-3 minutes, then serve with the salad and green goddess sauce.

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Recipe Notes

Use a combination of herbs to achieve balanced flavours in your green goddess. Adjust the ratio based on personal preference, and add more or less yoghurt to achieve the desired thickness. Store leftover sauce in an airtight container in the fridge for up to 1 week.