Grilled lamb chops with warm cauliflower and quinoa salad

Grilled lamb chops with warm cauliflower and quinoa salad


  1. To prepare the spiced butter, in a small bowl mix all the ingredients together.  Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.
  2. Preheat the oven to Gas Mark 7/220°C/425°F. 
  3. Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.
  4. Cook the quinoa in the stock for 12-15 minutes.  Drain in a sieve and set aside to cool slightly.
  5. Meanwhile, place the chops on a chopping board and season with salt and pepper. Cook under a preheated moderate grill for 12-16 minutes, turning once.
  6. Transfer the chops to a warm plate and top with a disc of the flavoured butter.
  7. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.

Recipe from Simply Beef and Lamb.

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You don't have to use lamb chops, try pork, or for a veggie alternative use field mushrooms


4-6 lean lamb chops or French trimmed cutlets
Salt and freshly milled black pepper
For the Spiced Butter:
50g/2oz butter, softened
5ml/1tsp sweet paprika
2.5ml/½tsp ground coriander
Small handful freshly chopped flat-leaf parsley or mint
For the Salad:
175g/6oz cauliflower, cut into small florets or pieces
Grated zest of 1 lemon
30ml/2tbsp rapeseed or olive oil
100g/4oz quinoa, rinsed in cold water
600ml/1 pint good, hot vegetable stock
45ml/3tbsp freshly chopped flat-leaf parsley or mint
1 small shallot, peeled and finely chopped
15ml/1tbsp red wine or sherry vinegar
15ml/1tbsp runny honey


Time: 15 mins
Serves: 2
Nutrition: n/a