BBQ Roasted Nova Scotia Lamb Chop w/ Van Dyke's Blueberry Drizzle and Quinoa Salad



Yield:
6 Servings
Chef:
Matthew Krisan
Source:
Mateus Bistro

Ingredients: 

Lamb
3 Rack, cleaned and frenched
Garlic
Oil
Salt/Pepper
The Drizzle
⅓ cup Van Dyke’s Blueberry Juice
⅔ cup Oil
3 tbsp Red Wine Vinegar
1 tsp Garlic, chopped
Salt & Pepper
Parsley / Lemon Balm / Rosemary options
Quinoa Salad
1 cup Cooked Quinoa
½ cup Grilled Vegetables (red pepper, red onion, summer squash, zucchini, etc...)
1 tsp Oregano, chopped
4 tbsp Red Wine Vinegar
¼ cup Olive Oil
⅓ cup Blueberries
Salt & Pepper, to taste

Method: 

Marinating the Lamb: Cut all Lamb Chops into separate chops, adding a touch of oil to them and as much garlic as one likes. Add all Ingredients in a bowl, mix well and let sit in refrigerator over night.

The Drizzle: Combine all ingredients and whisk well until well mixed. Add Optional herbs as to your liking.

Quinoa Salad: Mix all ingredients in a bowl and let sit for at least 30 min in refrigerator.


Assembley: Ensure BBQ is super hot. Grill lamb chops individually on the grill between 45 to 90 seconds per side depending on how you like it cooked. Make a small pile of quinoa salad in the middle of the bowl, arrange chops around the salad, drizzle the Van Dykes dressing around and on the lamb chops.



Recipe Category: 
Products used in this recipe: 
Photo of BBQ Roasted Nova Scotia Lamb Chop w/ Van Dyke's Blueberry Drizzle and Quinoa Salad
BBQ Roasted Nova Scotia Lamb Chop w/ Van Dyke's Blueberry Drizzle and Quinoa Salad