Spiced lamb chops and herby quinoa

Spiced lamb chops and herby quinoa
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 12 minutes to cook, plus 10 minutes marinating

This clever spicy lamb and herby quinoa recipe uses time-saving products to make midweek cooking quick and easy. Eat it for dinner or pack it up in a tupperware for a lunch less ordinary.


  • 1-2 tbsp (depending how hot you like it) Bart Berbere spice mix
  • 4 tbsp olive oil
  • 4 organic lamb cutlets or chops (from most supermarkets or butchers)
  • 225g pack Food Doctor Easy Grains Organic Quinoa (from Waitrose, Tesco and thefooddoctor.com), or similar
  • Small bunch each of fresh parsley, mint and coriander, chopped
  • Small handful each of toasted pine nuts and pomegranate seeds




  1. Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, combine the spice mix and 2 tbsp of the oil. Rub all over the lamb, then set aside to marinate for at least 10 minutes.
  2. Heat 1 tbsp of the oil in a non-stick frying pan over a high heat and sear the lamb on both sides for 2 minutes or until golden all over.
  3. Transfer to a baking sheet and bake for 8-10 minutes (for slightly pink meat), remove and rest for 5 minutes before serving.
  4. Meanwhile, add the quinoa to the frying pan with the remaining 1 tbsp oil and cook for a few minutes to heat through and absorb the lamb juices.
  5. Transfer to a dish and stir through the herbs, pine nuts and pomegranate seeds. Season and serve with the lamb, plus any resting juices.


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