Embrace the heart-healthy essence of the Mediterranean diet with this delectable recipe featuring herb-crusted lamb chops paired with a vibrant quinoa salad. Rich in flavors and packed with nutrients, this dish highlights the diet’s focus on lean proteins, whole grains, and fresh produce. Perfect for a nutritious dinner, this recipe is not only a feast for your taste buds but also a step towards a healthier lifestyle. Dive into the Mediterranean way of eating with this easy-to-follow, SEO-optimized recipe that’s sure to impress both family and friends.

Ingredients:

For the Herb-Crusted Lamb Chops:
– 4 lamb chops (about 1 inch thick)
– **2 tablespoons olive oil
– **2 cloves garlic, minced
– **1 teaspoon rosemary, finely chopped
– **1 teaspoon thyme, finely chopped
– **Salt and pepper, to taste

For the Quinoa Salad:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 cucumber, diced
– 1 red bell pepper, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup feta cheese, crumbled
– 2 tablespoons fresh lemon juice
– 1 tablespoon extra virgin olive oil
– 1 tablespoon fresh parsley, chopped
– Salt and pepper, to taste

Instructions:

Preparing the Lamb Chops:

1. Marinate the Lamb: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture over the lamb chops, making sure they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
2. Cook the Lamb: Heat a grill pan or skillet over medium-high heat. Cook the lamb chops for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Remove from heat and let them rest for a few minutes.

Making the Quinoa Salad:

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool.
2. Combine the Salad: In a large bowl, mix the cooled quinoa with cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese.
3. Dress the Salad: Whisk together lemon juice, olive oil, parsley, salt, and pepper in a small bowl. Pour over the salad and toss to combine.

Serving:
Divide the quinoa salad among plates and top with the herb-crusted lamb chops. Garnish with a sprinkle of fresh herbs or a lemon wedge if desired.