Grilled Lamb Chops with Roasted Beets and Quinoa
Herb-crusted grilled lamb chops served with roasted beets and fluffy quinoa, topped with a light lemon dressing
Grilled Lamb Chops with Roasted Beets and Quinoa is a lunch recipe ready in about 50 minutes. Each serving has approximately 615 kcal, 47g protein, 63g carbs, 21g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Peel and cut beets into 1-inch cubes, toss with 5ml olive oil, salt and pepper
Roast beets for 25-30 minutes until tender
Meanwhile, rinse quinoa and cook according to package directions (about 15 minutes) until fluffy
Mix minced garlic, rosemary, thyme, remaining olive oil, and lemon juice to create herb paste
Rub lamb chops with herb paste and season with salt and pepper
Grill lamb chops over medium-high heat for 3-4 minutes per side for medium-rare
Combine cooked quinoa with roasted beets and serve alongside grilled lamb chops