"Still Grillin' – Grilled Lamb Loin Chops & Lime Quinoa With Grilled Fall Vegetables"

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Grilled Lamb Loin Chops
– Four 3 oz. lamb loin chops
– Rub- 1 tbsp minced garlic, 1 tbsp lemon rind, 1 teaspoon olive oil, 1 teaspoon dried rosemary ( let chops sit in rub overnight , preferably )
– Grill, keeping BBQ lid open, 5 minutes on one side, 5 minutes on the other side
– Close BBQ lid slightly until temperature gage reads 500 degrees, for 1 minute
– Remove chops from grill
 
Lime Quinoa With Grilled Fall Vegetables
– 1 & 1/2 cups quinoa – prepare according to package directions
– 2 tbsp olive oil
– 1/4 cup scallions cut into 1 inch pieces
– 1 cup grilled yellow squash quartered lengthwise into 1/2 inch pieces
– 1 cup grilled zucchini quartered lengthwise into 1/2 inch pieces
-1/2 cup lime juice
– 1/2 teaspoon black pepper
– 1/2 teaspoon Lo-salt potassium salt substitute
– a handful of crushed pecans
– 2 tbsp finely grated Parmesan or Romano cheese
Mix together & serve hot or cold alongside the lamb chops
( This recipe may be used for Meals 2 and 3 in the Remedy Recipes book format. Grilled lamb loin chops- 6 oz. men, 3 oz. women. Lime quinoa with grilled fall vegetables- 1 &1/2  cups men, 3/4 cup women )

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