Lamb and quinoa hot pot

Craving a hearty and flavorful meal? This recipe combines juicy lamb chops with a protein-packed quinoa pilaf for a satisfying dinner. Packed with fresh rosemary, spinach, and a touch of tomatoey goodness, it’s a complete and delicious dish ready in under an hour.

This dish can be served with my tomato and basil salad or equally good on its own.

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lamn and quinoa hot pot

Lamb and quinoa hot pot

  • Author: Elika


  • 6 lamb chops
  • 1 medium red onion 
  • 2 garlic cloves
  • 4 tbsp of tomato paste
  • 1 bunch of rosemary
  • 1 cup of frozen spinach  
  • 1 cup of quinoa
  • 2 cups of stock
  • salt and pepper final seasoning


  • Start to sear your lamb chops until browned on each side in a heavy based frying pan

  • Dice onion and garlic and add once lamb is nicely browned on all sides

  • Use the fat from the lamb to cook the onion and garlic

  • Add the tomato paste and scrap the juices from the pan into the paste

  • Add the quinoa, stock and place lid on and simmer for 15 minutes on a low heat

  • Add the herbs and spinach, seasoning and leave on low heat until quinoa is cooked through

  • If you need to add extra liquid for consistency, add water or extra stock

  • Once you are happy with the sauce consistency and quinoa is cooked, transfer to serving plates.


I love this dish also with many peas, beans and pulses 

Keep the water when you steam vegetables in the fridge and you will have your own stock to hand, even better add to ice cube trays so you can have them portioned off

I always keep spinach, fresh herbs in the freezer to add to dishes like this from frozen

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