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Lamb Loin Chops with Beetroot and Haloumi

Who doesn't love a good lamb chop? Lighten up an old favourite with this fresh little number that the whole family will love.

Time
30 minutes
Serves
4
Calories
327

Ingredients

  • 3/4 cup uncooked quinoa
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp dried oregano
  • 4 x 100g lamb loin chops
  • 1/4 cup parsley
  • 250g fresh beetroot, roasted and peeled and diced*
  • 100g haloumi, cut into rectangles
  • 80g lite tzatziki
* Most supermarkets sell pre-cooked and peeled beetroot in the fresh produce department if you prefer not to do it yourself.

Method

  1. Prepare the quinoa as per the packet instructions.
  2. Trim excess fat from the lamb chop.
  3. Combine the lemon juice, oil and oregano in a medium bowl. Add the lamb and toss to coat. Cover and refrigerate for at least 10 minutes.
  4. Cook lamb in a griddle pan over high for 3-5 minutes on each side, or to your liking. Remove from pan. Cover with foil and allow to rest.
  5. Place the haloumi in the pan and cook for 30 seconds on each side or until golden brown.
  6. Combine quinoa, parsley and beetroot. Top with lamb, haloumi and tzatziki.