American Lamb Loin Chops with Quinoa Risotto & Horseradish Chimichurri


June 28, 2022

Recipe provided by Lamb Loin Chops with Quinoa Risotto and Horseradish Chimichurri - The Food in My Beard, courtesy of the American Lamb Board (American Lamb Loin Chops with Quinoa Risotto and Horseradish Chimichurri | American Lamb).

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4 American lamb loin chops

1/4 cup Worcestershire sauce

2 tbsp Cider vinegar

1 tbsp Paprika

1 tbsp Cumin

2 tbsp Honey

1 tbsp Hot sauce

2 tsp Oregano

1 tsp Salt


1 tbsp Prepared horseradish

1/4 cup Sour cream

1 tbsp Mayo

1 bunch Parsley

1 bunch Cilantro

1 cloves Garlic

Juice of 1 lemon

Salt & pepper


2 Leeks, chopped & thoroughly cleaned

2 Jalapenos, diced & seeded

1/2 cup Quinoa, rinsed

1 cloves Garlic, minced

1/4 cup Red wine

2 cups Chicken stock

4 ounces Mushrooms, chopped

Salt & pepper


1Mix all the marinade ingredients in a bowl. Add the lamb and mix well. Allow to sit in the fridge for an hour, and then at room temperature for 30 minutes.

2Mix all the sauce ingredients in a food processor and blend smooth. Set aside in the fridge until ready to use.

3Cook the leeks and jalapenos in a little oil, about 8 minutes.

4Add the quinoa and cook 5 minutes to toast. Add the garlic and cook 2 minutes.

5Add the wine and stir well scraping any bits off the bottom of the pan. Simmer until the wine has mostly evaporated.

6Add the stock in 1/2 cup increments and stir until it evaporates each time before adding more.

7When half the stock has been added, add the mushrooms.

8When all the stock is added, taste to see if the quinoa is tender. If not, countinue to cook adding water instead of stock. When it is tender, remove from heat and add additional liquid if needed to make sure it isn't dry.

9Grill the lamb to medium rare, about 7 minutes per side depending on the thickness.

10Serve the quinoa in the bowl and top with the lamb, then drizzle on the sauce.