Char-grilled Sumac Lamb with Quinoa Tabouli

Ingredients:

For the Lamb:

• 1 rack of lamb (about 8 chops)
• 1 tablespoon sumac
• Salt to taste
• Olive oil for grilling

For the Quinoa Tabouli:

• 1 cup of cooked quinoa
• 2 cups chopped fresh parsley
• 1 cup chopped fresh mint
• 2 large tomatoes, diced
• 1 cucumber, diced
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill on high.
2. Rub the rack of lamb with sumac, salt, and a drizzle of olive oil.
3. Grill the lamb for about 4-5 minutes on each side for medium-rare, or to your preference.
4. While the lamb is grilling, prepare the quinoa tabouli. In a large bowl, mix together cooked quinoa, parsley, mint, tomatoes, and cucumber.
5. In a separate smaller bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Pour this dressing over the quinoa mixture and stir well to combine.
6. Once the lamb is cooked, let it rest before slicing into individual chops.

Nutritional Information:

Calories: 400 kcal

Protein: 35g

Fat: 20g

Carbs: 15g

Plating:

Lay a generous serving of the bright green quinoa tabouli across one side of the plate, this will serve as a bed for the lamb chops. Slice the rack of lamb into individual chops and place atop the tabouli, arranging them in a fan shape. Drizzle over a splash of the remaining dressing from the tabouli for shine. Sprinkle a little sumac over everything for added color and a hint at the flavors to come. The completed dish should be vibrant, fresh, and inviting, the charred lamb chops beautifully contrasted against the fresh, colorful tabouli.