Recipe: Lamb chops with cilantro chimichurri sauce and warm quinoa salad

We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes.Both quinoa and chimichurri have South American roots. Quinoa are small, grain-like seeds that have become popular today not only for their slightly crunchy texture, but also for their high nutritional value. You can find quinoa in most well-stocked supermarkets, but rice can also be substituted. Green chimichurri sauce is said to have originated in Argentina. It adds a wonderfully fresh-tasting edge to the lamb. Serves 4

Wine notes: This is a recipe that calls for red wine in your glass, unless perhaps you’d like a chilled, dry rosé on a warm summer evening. Rosé and lamb make a marvelous match; just ask anyone who’s lived in southern France. Among red wines, we can’t think of a well-made varietal that wouldn’t do well here. But truth be told, when it comes to lamb chops, we are partial to earthy Syrah or densely structured Cabernet Sauvignon.

For the chimichurri sauce

• 2 cups firmly packed coarsely chopped fresh cilantro
• ¾ cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1⁄8 teaspoon cayenne or chili powder
• ¼ teaspoon salt

For the quinoa salad

• 2 cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 cup quinoa (white, red, or multi-colored)
• 2 tablespoons plus ¼ cup extra virgin olive oil
• 1 medium leek, well washed and diced
• 1 large carrot, diced
• 2 tablespoons minced fresh tarragon
• 3 tablespoons minced fresh chives
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper

For the lamb chops

• 8 lamb chops (about 2½ pounds), trimmed of excess fat
• 1 clove garlic, peeled and halved
• Salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried rosemary

To make the chimichurri sauce: 

In a blender, combine the cilantro and olive oil and puree to a smooth sauce. Add the lime juice, garlic, cumin, cayenne, and salt. Pulse to incorporate thoroughly. Transfer the sauce to a small serving bowl, cover, and set aside. (Refrigerate for up to 2 days if you plan to store the sauce for more than a few hours before using.)

To make the quinoa salad:

In a medium pot, bring the chicken stock to a boil over high heat and stir in the quinoa. Cover, reduce the heat to low, and simmer until all the stock is absorbed, about 15 minutes. Remove the pot from the heat. 

While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the leek and carrot and sauté until tender, 10 to 12 minutes. In a large bowl, gently mix the quinoa with the leek and carrot. Add the tarragon and chives and mix well. Drizzle with the remaining ¼ cup olive oil and add the lemon juice. Stir gently to mix thoroughly. Adjust the seasoning with salt and pepper to taste. Serve warm or at room temperature. 

To prepare the lamb chops:

Preheat the grill or the broiler. Rub the meat with the cut sides of the garlic. Lightly salt and pepper the chops, then rub them with the olive oil. Coat the chops with the rosemary. Grill or broil the chops for about 7 minutes per side for medium-rare. Let the meat sit for 5 to 10 minutes prior to serving.

To serve: 

Place a mound of quinoa salad on each plate. Lean 2 chops at an angle against the quinoa. Drizzle the chimichurri sauce onto the chops to taste.

Recipe from 'The Covenant Kitchen'