Lemon-Herb Roasted Lamb Chops with Quinoa
Herb-crusted lamb chops roasted with lemon and garlic, served over fluffy quinoa and sautéed spinach. This mediterranean-inspired grilling (high protein, gluten free) ready in about 40 minutes pairs (about 1.5 lbs) lamb chops, chopped fresh rosemary, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 (about 1.5 lbs) lamb chops
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1 lemon's worth lemon zest
- 4 cloves, minced garlic
- 2 tbsp olive oil
- 1.5 cups, rinsed quinoa
- 4 cups, stemmed spinach
- 2 tbsp lemon juice
- 1.5 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. In a bowl, combine 8 lamb chops with 1 tbsp rosemary, 1 tbsp thyme, 1 lemon's zest, 4 minced garlic cloves, 2 tbsp olive oil, 1.5 tsp salt, and 1/4 tsp black pepper. Let marinate 15 minutes.
- Step 2: Meanwhile, cook 1.5 cups quinoa in 2.5 cups water according to package instructions. In a large skillet, sauté 4 cups spinach with 1 tbsp olive oil and 1 tbsp lemon juice over medium heat for 3 minutes until wilted.
- Step 3: Place marinated lamb chops on a parchment-lined baking sheet and roast for 15-18 minutes until medium-rare. Serve over quinoa with sautéed spinach, drizzled with additional lemon juice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Roasted Lamb Chops with Quinoa take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Roasted Lamb Chops with Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1.5 lbs) lamb chops from drying out.
Can I substitute ingredients in Lemon-Herb Roasted Lamb Chops with Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Roasted Lamb Chops with Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Roasted Lamb Chops with Quinoa high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
