Grilled lamb with spring green, feta & quinoa salad

1. Bring a medium saucepan of water to the boil. Boil quinoa for 8-10 minutes or until almost tender. Add sugar snap peas for the final minute of cooking. Drain and transfer to a large bowl to cool slightly.
2. Meanwhile, score the fat on the lamb chops. Place the lamb, fat side down, into a large frying pan. Cook over medium-high heat for 3-5 minutes or until fat renders out. Turn lamb and cook sides for 1-2 minutes each or until cooked to your liking. While the lamb is cooking, combine two tablespoons of oil from the marinated feta with lemon zest and chilli. Transfer lamb to the bowl and allow to rest in the marinade.
3. Remove most of the rendered fat from the frying pan. Return pan to medium-high heat, add green beans and cook for 2-3 minutes or until lightly charred and tender. Add to the quinoa, along with spring onion, mint, parsley, almonds, marinated feta and lemon juice. Toss to coat.
4. Divide salad between four serving plates, and top with marinated lamb chops.

Cooking Tip: Cooking the lamb chops fat-side down first while the pan heats up, helps render out the fat. This fat can then be removed from the pan, making the final dish much healthier.

Nutrition Tip: Quinoa is a gluten free grain that contains all the essential amino acids (ones that can’t be made in your body) to be a complete protein source. This makes quinoa a great choice for those following a gluten free or plant-based diet.