2 lamb chops or leg steaks

big pinch chili powder

big pinch cayenne powder

big pinch turmeric

1 tsp olive oil

salt and freshly ground black pepper

For the couscous salad

150g/5½oz quinoa, cooked according to packet instructions

1 red pepper, chopped

1 tbsp mint, chopped

4 tbsp olive oil

2 handfuls spinach

1 tbsp pine kernels


For the spiced lamb, rub the lamb chop with the chili powder, cayenne pepper, turmeric and season with salt and pepper.

Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.

For the quinoa salad, heat the oil in a pan and add the pepper. Cook for 5 minutes.

Add the spinach and remove from the heat. Put the cooked quinoa in a bowl and add the spinach mixture. Mix together with most the mint.

To serve, put the quinoa in the centre of a plate and top with the lamb chops.  Sprinkle over remaining mint and pine kernels.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Spiced lamb with quinoa salad