GOLDEN VALLEY, Minn -- Grilled lamb chops are on the menu for this week's Backyard BBQ. Our guest, Roy Goslin, is grilling up the main dish, and also shared a recipe for Quinoa Salad.
Two 2lb Racks of Lamb
½ cup Olive oil
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons Malay style curry powder
1 teaspoon dried Thyme
1 teaspoon dried Oregano
1 teaspoon dried Sage
1 teaspoon dried Basil
Divide the racks into individual chops
Mix the olive oil, garlic powder, curry powder and herbs. Rub each chop with this mixture.
Dust with freshly ground black pepper.
Allow to stand for at least four hours before grilling
Grill over hot coals - 3 minutes on each side for medium rare, 4 minutes on each side for medium
3 cups cooked quinoa
2 medium carrots
4 medium onions
2 celery sticks
¼ cup olive oil
½ cup sun dried tomatoes diced and rehydrated
½ cup green bell peppers
½ cup parsley chopped
½ cup cilantro leaves chopped
2 cloves garlic chopped
Fresh ground black pepper
Malay style curry powder
2 heads romaine lettuce
Quarter two onions and sear over high heat until nicely browned but still firm. Set aside.
Dice the carrots, remaining onions, celery and green bell pepper and saute until soft in olive oil.
In a large stainless steel bowl mix the quinoa, sun dried tomatoes, grilled onion quarters, parsley, cilantro, garlic and seasonings. Check for taste and consistency.
Cover with plastic wrap, place in the refrigerator and chill for three to four hours. Check to taste prior to serving and adjust seasonings, garlic and olive oil if necessary.
Cut the romaine lettuce into ½ inch strips on the bias and add to the quinoa and vegetable mixture. Toss the salad.
Serve as an accompaniment to grilled meats and seafood.