I know I have posted a recipe for Lamb before, but this one is a little different. Yes, I do love lamb and you can get Lamb shoulder chops decently priced, and I am all for good prices!
Once again, I eat organic meat and the benefits of that is no added hormones or preservatives. You don’t want to keep putting harmful things in your body and if you can find organic meats on sale, then what do you have to lose?
This recipe is: Marinated lamb over asparagus and cheesy (not too cheesy) quinoa
Marinades can be super simple. You don’t have to feel the need to make everything complicated. You don’t need to spend an hour trying to figure out how to make a marinade. Throw some herbs together from your garden that smell good and add some olive oil and lime or lemon juice, add some spices…there you go!!! Simple right? Ok, so lets get to the recipe…
Marinade: 1 gallon bag
good amount of olive oil
3-4 squirts of lemon juice
crushed red pepper
Throw all of your ingredients for your marinade into the 1 gallon bag. Add your lamb and refrigerate for 3 hours. If you don’t have time for 3 hours, then 30 minutes will do but won’t have as much flavor.
15 minutes before you meat is done marinating, grab that asparagus and cut the ends off. throw those onto a baking sheet, drizzling some olive oil, garlic powder, and salt on them. Pop those in the oven at 350 degrees until they are slightly crispy.
When the 3 hours are up for your lamb, throw those bad boys on the grill.
Using your left over marinade, lets put that to use, shall we? Throw that left over marinade into a small pot and cook your Quinoa according to the directions on the bag with it. I like to use chicken stock instead of water for your Quinoa.
Once the meat is grilled, throw that on top of your asparagus, adding your quinoa to the side. slice of couple of pieces of cheese on your Quinoa while it’s hot and let it melt. Hope you enjoy!
Thanks for taking this Journey with a Housewife! – C