Pistachio-Crusted Lamb Chops with Minty Quinoa Salad

Ingredients:

For the Lamb Chops:

• 8 lamb chops (around 800 g)
• 1 cup shelled pistachios
• 1 tablespoon rosemary, finely chopped
• 1 teaspoon chili flakes
• 2 cloves garlic, minced
• Salt and Pepper to taste
• 2 tablespoons olive oil

For the Minty Quinoa Salad:

• 1 cup cooked quinoa
• 1 cup fresh mint leaves
• 1 cup fresh parsley
• 1/2 cup lemon juice
• 1 cucumber, diced
• 2 tomatoes, diced
• 2 tablespoons olive oil
• Salt and Pepper to taste

Instructions:

1. Start by preparing the lamb chops. Preheat the oven to 200°C (180°C fan). In a food processor, blend the pistachios, rosemary, chili flakes, garlic, and a pinch of salt and pepper until you have a coarse crumb.
2. Heat a large, oven-proof pan over medium-high heat. Season the lamb chops with salt and pepper and add the olive oil to the pan. Sear the lamb chops on both sides until browned, then remove from heat.
3. Coat the lamb chops in the pistachio mixture and place back in the pan. Transfer the pan to the preheated oven and bake for 10-12 minutes, until the lamb reaches your desired doneness. Let rest for 5 minutes.
4. While the lamb chops are cooking, prepare the quinoa salad. Start by mixing cooked quinoa with your chopped fresh mint, parsley, cucumber and tomato.
5. Finish the salad with a drizzle of lemon juice, olive oil, and season with salt and pepper to taste.
6. Serve the pistachio-crusted lamb chops with a side of the refreshing minty quinoa salad.

Nutritional Information (per serving):

• Calories: 550
• Protein: 40g
• Fat: 32g
• Carbs: 30g

Plating:

Place 2 lamb chops in a neat line towards the edge of the plate, lean them against each other. Spoon the Minty Quinoa Salad onto the other half of the plate, emphasizing its freshness and vibrant colors. Garnish the lamb with a sprig of mint or rosemary, adding a splash of color. The presentation should effortlessly convey elegance and simplicity, letting the colors and textures speak for themselves.