Chimichurri Sauce
  • 2 cups firmly packed fresh cilantro, coarsely chopped
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne or chili powder
  • 1/4 teaspoon salt
Quinoa Salad
  • 2 cups chicken bone broth
  • 1 cup quinoa (white, red or multicolored)
  • 2 tablespoons plus 1/4 cup extra virgin olive oil
  • 1 medium leek, well washed and diced
  • 1 large carrot, diced
  • 2 tablespoons fresh tarragon, minced
  • 3 tablespoons fresh chives, minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
Lamb Chops
  • 8 lamb chops (about 2 1/2 pounds), trimmed of excess fat
  • 1 clove garlic, peeled and halved
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried rosemary

 

Make the chimichurri sauce:

In a blender, combine the cilantro and olive oil and puree to a smooth sauce.

Add the lime juice, garlic, cumin, cayenne and salt. Pulse to incorporate thoroughly.

Transfer the sauce to a small serv­ing bowl, cover, and set aside.

Refrigerate for up to 2 days if you plan to store the sauce for more than a few hours before using.

 

Make the quinoa salad:

In a medium pot, bring the chicken stock to a boil over high heat and stir in the quinoa. Cover, reduce the heat to low, and simmer until all the stock is absorbed, about 15 minutes. Remove the pot from the heat.

While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the leek and carrot and sauté until tender, 10 to 12 minutes.

In a large bowl, gently mix the quinoa with the leek and carrot. Add the tar­ragon and chives and mix well. Drizzle with the remaining 1/4 cup olive oil and add the lemon juice. Stir gently to mix thoroughly. Adjust the seasoning with salt and pepper to taste.

Serve warm or at room temperature.

 

For the lamb chops:

Preheat the grill or the broiler.

Rub the meat with the cut sides of the garlic. Lightly salt and pepper the chops, then rub them with the olive oil. Coat the chops with the rosemary.

Grill or broil the chops for about 7 minutes per side for medium-rare.

Let the meat sit for 5 to 10 minutes prior to serving.

 

For assembly:

To serve, place a mound of quinoa salad on each plate. Lean two chops at an angle against the quinoa. Drizzle the chimichurri sauce onto the chops to taste.