Ingredients
1 bunch asparagus
2 cloves garlic
4 tablespoons olive oil
1 cup quinoa
1/3 cup chopped mint
lamb chops
2 teaspoons ground coriander
Preparation
heat oven to 400.
cook quinoa - rinse, heat to dry with oil, add 2 cups water, bring to boil, reduce heat, cover, simmer 15 and then rest 5.
toss asparagus with oil, salt, pepper and garlic. roast in oven 8-15 minutes depending on thickness.
heat tablespoon oil in large skillet over medium high heat. rub the lamb with coriander, 1/2 tsp salt and 1/4 tsp pepper. cook 3-5 minutes per side for medium rare.
