Lamb Chops With Cilantro Chimichurri And Quinoa Salad

• 2 cups firmly packed fresh cilantro, coarsely chopped
• 3/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne or chili powder
• 1/4 teaspoon salt
• 2 cups chicken stock
• 1 cup quinoa (white, red or multicolored)
• 2 tablespoons plus 1/4 cup extra virgin olive oil
• 1 medium leek, well washed and diced
• 1 large carrot, diced
• 2 tablespoons fresh tarragon, minced
• 3 tablespoons fresh chives, minced
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 8 lamb chops (about 2 1/2 pounds), trimmed of excess fat
• 1 clove garlic, peeled and halved
• Salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried rosemary

1. In a blender, combine the cilantro and olive oil and puree to a smooth sauce.
2. Add the lime juice, garlic, cumin, cayenne and salt.
3. Pulse to incorporate thoroughly.
4. Transfer the sauce to a small serving bowl, cover, and set aside.
5. Refrigerate for up to 2 days if you plan to store the sauce for more than a few hours before using.

fresh cilantro, extra virgin olive oil, lime juice, clove garlic, ground cumin, cayenne, salt, chicken stock, quinoa, extra virgin olive oil, carrot, fresh tarragon, fresh chives, lemon juice, salt, chops, clove garlic, salt, extra virgin olive oil, rosemary

Taken from www.foodrepublic.com/recipes/lamb-chops-with-cilantro-chimichurri-and-quinoa-salad-recipe/ (may not work)