Rub lamb chops with olive oil and seasoning, then place on grill.
In a sauté pan, add the quinoa and heat until warm. Tower it on a plate, then heat the demi glaze in the same pan.
Cook chops to medium rare, then shingle on plate over the quinoa. Drizzle the chops and quinoa with glaze. Sprinkle the rosemary and feta over chops and plate
Ingredients
2 oz. cheese, feta
3 oz. demi glaze
4 each lamb, rack(s)
1 pinch McCormick® Salt Free Seasoning
6 oz. Quinoa & Veggie blend
1 oz. rosemary, fresh leaves
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
