In a pestle with a mortar crush the cumin seeds then add the garlic oil, chilli and some salt and pepper. Mash to a paste.
Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
Rinse the quinoa in cold water then place in a saucepan with twice the volume of water.
Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins.
Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking.
When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb dressed in a drizzle more oil.
Recipe from Good Food magazine
1 tbsp cumin seed
1 tbsp garlic infused oil
¼ tsp red chilli or pinch of chilli flakes
juice 1 lemon
4 tbsp olive oil
8 lamb chops
5 spring onions, sliced green ends only or 1 tbsp chives
small handful coriander