Multi-colored quinoa and hazelnuts are used to create a stunning crust for lamb. The earthy, nutty flavor is complemented by a cooling mint pesto and yogurt sauce. Photo credit: Ali Ebright from Gimme Some Oven.
20m
PREP TIME
40m
COOK TIME
418
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- 2 tablespoons red quinoa
- 2 tablespoons white (pearl) quinoa
- 1/2 cup water
- 1/4 cup plus 1 tablespoon finely chopped toasted hazelnuts, divided
- 2 racks of lamb, about 1 pound each
- 3 tablespoons olive oil, divided
- 1 1/8 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 teaspoons lemon juice
- 2 tablespoons McCormick Gourmet™ Organic Mint
- 1/8 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 cup plain Greek-style yogurt
INSTRUCTIONS
- 1 Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup of the hazelnuts. Set aside.
- 2 Preheat oven to 450°F. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with 1 teaspoon of the sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined shallow roasting pan. Drizzle with 2 teaspoons of the remaining oil.
- 3 Roast 20 to 25 minutes or until desired doneness.
- 4 Meanwhile, for the Mint Pesto, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint, garlic powder and remaining 1/8 teaspoon sea salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.
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