Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad

Do try these lamb chops grilled and topped with a spiced butter made with paprika, ground coriander and fresh herbs. Serve with a delicious but trendy cauliflower and quinoa salad.


  • 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

Serves 2

Difficulty Rating:**

Prep Time: 15 mins

Total Time: 45 mins


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.

Preheat the oven to Gas mark 7, 220°C, 425°F. 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.

Cook the quinoa in the stock for 12-15 minutes. Drain in a sieve and set aside to cool slightly.

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.

Transfer the chops to a warm plate and top with a disc of the flavoured butter.

Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.

Images courtesy of AHDB.