American Lamb Loin Chops with Quinoa Risotto & Horseradish Chimichurri
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).
Mix 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.
Mix all the sauce ingredients in a food processor and blend smooth. Set aside in the fridge until ready to use.
Cook the leeks and jalapenos in a little oil, about 8 minutes.
Add the quinoa and cook 5 minutes to toast. Add the garlic and cook 2 minutes.
Add the wine and stir well scraping any bits off the bottom of the pan. Simmer until the wine has mostly evaporated.
Add the stock in 1/2 cup increments and stir until it evaporates each time before adding more.
When half the stock has been added, add the mushrooms.
When 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.
Grill the lamb to medium rare, about 7 minutes per side depending on the thickness.
Serve the quinoa in the bowl and top with the lamb, then drizzle on the sauce.
