Lamb Chops with Quinoa - Lena Tillett

Air Date: 
Fri, 11/24/2017
NC Ingredients: 
Lamb, Rosemary




meaty lamb rib chops (about 2 1/2 ounces each)
2 1⁄4 t
3 T
extra-virgin olive oil
1 t
freshly ground black pepper
2 1⁄2 t
chopped fresh rosemary
whole garlic cloves
1⁄4 c
red wine
2 c


Rub lamb with salt, oil, and fresh ground pepper until every piece is well covered. Remember to score the lamb meat before rubbing with dry ingredients! Once done place all of the items into an oven safe pan in an oven which has been preheated to 325 F. Cover the lamb with an oven safe lid and cook for 3 hours or in the crock pot for 6 hours. If using a crock pot, add ½ cup water. Lamb is best when allowed to cook "low and slow". 


Remove all of the meat to separate it from the drippings. Place pan with drippings on the stove top over medium high heat. Once it starts to boil add the red wine to deglaze the pan. Turn heat down to low and simmer before pouring over the lamb chops.



2 cups of quinoa


Quinoa is super simple to make, think pasta. Bring 2 cups of water and 2 cups of quinoa to boil, turn down to low. Fluff with a fork after 10-15min. Or cook according to package directions.


Put it All Together!

Create a base of quinoa then add your lamb chop and drizzle your sauce over the top. Add a bit more salt and pepper to taste and enjoy!


Lisa’s Notes: Lena gives credit for this recipe to her boyfriend, Christopher who makes it and it is delish!