Lamb Chops with Quinoa Tabbouleh and Yogurt Tahini Sauce

Method

1. Rinse the quinoa in cold water and soak for about 10 minutes. Drain.
2. Season the lamb chops with olive oil, salt, crushed garlic, and rosemary. Let rest at room temperature for about 15 minutes.
3. Bring a pot of salted water to a boil. Add the quinoa and cook like pasta for 12-15 minutes until tender. Drain and set aside.
4. While the quinoa cooks, dice the bell pepper and red onion into small cubes.
5. Heat olive oil in a pan over medium-high heat. Add the diced onion and pepper, along with some fresh chili and a handful of spicy olives. Sauté for 6-7 minutes until the vegetables are tender but still crunchy. Set aside.
6. Make the yogurt sauce: combine low-fat yogurt, tahini, lemon juice, and a clove of crushed garlic. Mix well and set aside.
7. Chop fresh parsley and mint finely (not too fine, they should remain visible).
8. Once the quinoa is cooked and drained, combine it with the sautéed vegetables and the chopped herbs. Mix well.
9. Heat a grill pan or heavy skillet over high heat. Place the lamb chops on the hot pan; do not move them. Sear for 2 minutes on the first side, then flip and sear for another 2 minutes for medium-rare, or adjust to your liking.
10. Plate the quinoa tabbouleh, drizzle with the yogurt-tahini sauce, and arrange the lamb chops on top. Garnish with extra herbs and a drizzle of olive oil or wild garlic oil.