Lamb Chops with Macadamia Green Salsa

Ingredients: 

• 3/4 cup of quinoa, rinsed 
• 1 & 1/3 cup of vegetable broth (or water)  
• 1 tablespoon of Cobram Estate Herb Infused Extra Virgin Olive Oil 
• 8 lamb chops
• 1 bunch of broccolini 

Salsa:

• 1 lime, juiced  
• 1 garlic clove, minced  
• 1/2 cup of macadamias  
• 1/4 cup of Cobram Estate Herb Infused Extra Virgin Olive Oil
• 2 tablespoons of parsley
• 2 tablespoons of mint
• 1 teaspoon of apple cider vinegar  
• 1 green jalapeno chilli, diced

Directions: 

1. Add the quinoa and the broth/water to a saucepan. Bring to a boil then reduce to a simmer and cover for 15 minutes or until the liquid is fully absorbed. Take off the heat, then leave to sit covered for 10 minutes and then fluff with a fork. 
2. Heat a frying pan to medium heat and add the Cobram Estate Herb Infused Extra Virgin Olive Oil. Add the lamb chops and cook for 3-4 minutes each side or until cooked to your liking. Remove the lamb chops and set aside, then add broccolini to the pan and cook until vibrant and lightly softened.  
3. Add the lime juice, garlic, macadamias, Cobram Estate Herb Infused Extra Virgin Olive Oil, parsley, mint and apple cider vinegar to a blender and blitz until smooth. Stir through the jalapeno chilli.  
4. Serve the quinoa topped with the lamb and broccolini. Drizzle with the salsa.