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Indulge in the rich flavors of mint yogurt marinated grilled lamb chops paired with a light and fragrant quinoa pilaf. This recipe combines the tenderness of grilled lamb with the wholesome goodness of quinoa, offering a well-rounded and satisfying dining experience.
Ingredients:
For the Mint Yogurt Marinated Grilled Lamb Chops:
1. 8 lamb chops
2. 1 cup plain Greek yogurt
3. 1/4 cup fresh mint, chopped
4. 2 tablespoons olive oil
5. 2 cloves garlic, minced
6. 1 teaspoon ground cumin
7. Salt and pepper, to taste
For the Quinoa Pilaf:
1. 1 cup quinoa
2. 2 cups vegetable broth
3. 1 cup frozen peas
4. 1/2 cup chopped carrots
5. 1/4 cup chopped green onions
6. 2 tablespoons chopped fresh dill
7. Juice of 1 lemon
8. Salt and pepper, to taste
Directions:
For the Mint Yogurt Marinated Grilled Lamb Chops:
1. In a bowl, combine Greek yogurt, chopped mint, olive oil, minced garlic, ground cumin, salt, and pepper to create the marinade.
2. Coat the lamb chops evenly with the marinade and let them marinate for at least 1 hour in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the lamb chops for approximately 4-5 minutes per side or until they reach your desired level of doneness.
5. Remove the lamb chops from the grill and let them rest for a few minutes before serving.
For the Quinoa Pilaf:
1. Rinse the quinoa under cold water.
2. In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a separate pot, steam the frozen peas and chopped carrots until tender.
4. In a large bowl, combine the cooked quinoa, steamed peas, carrots, chopped green onions, chopped fresh dill, lemon juice, salt, and pepper. Toss until well-mixed.
Note:
Serve the mint yogurt marinated grilled lamb chops on a bed of quinoa pilaf for a sophisticated and health-conscious meal. Enjoy the harmony of flavors and textures in every bite!
Indulge in the rich flavors of mint yogurt marinated grilled lamb chops paired with a light and fragrant quinoa pilaf. This recipe combines the tenderness of grilled lamb with the wholesome goodness of quinoa, offering a well-rounded and satisfying dining experience.
Ingredients:
For the Mint Yogurt Marinated Grilled Lamb Chops:
1. 8 lamb chops
2. 1 cup plain Greek yogurt
3. 1/4 cup fresh mint, chopped
4. 2 tablespoons olive oil
5. 2 cloves garlic, minced
6. 1 teaspoon ground cumin
7. Salt and pepper, to taste
For the Quinoa Pilaf:
1. 1 cup quinoa
2. 2 cups vegetable broth
3. 1 cup frozen peas
4. 1/2 cup chopped carrots
5. 1/4 cup chopped green onions
6. 2 tablespoons chopped fresh dill
7. Juice of 1 lemon
8. Salt and pepper, to taste
Directions:
For the Mint Yogurt Marinated Grilled Lamb Chops:
1. In a bowl, combine Greek yogurt, chopped mint, olive oil, minced garlic, ground cumin, salt, and pepper to create the marinade.
2. Coat the lamb chops evenly with the marinade and let them marinate for at least 1 hour in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the lamb chops for approximately 4-5 minutes per side or until they reach your desired level of doneness.
5. Remove the lamb chops from the grill and let them rest for a few minutes before serving.
For the Quinoa Pilaf:
1. Rinse the quinoa under cold water.
2. In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a separate pot, steam the frozen peas and chopped carrots until tender.
4. In a large bowl, combine the cooked quinoa, steamed peas, carrots, chopped green onions, chopped fresh dill, lemon juice, salt, and pepper. Toss until well-mixed.
Note:
Serve the mint yogurt marinated grilled lamb chops on a bed of quinoa pilaf for a sophisticated and health-conscious meal. Enjoy the harmony of flavors and textures in every bite!