We defrosted some lamb ribs on a recent weekday afternoon and, come dinner time, decided that we still wanted lamb but cooked in the simplest way possible to save time. So, instead of putting the lamb ribs in a cast iron pan and cooking them in the oven, we decided to cut the meat off the ribs, slice them up and saute them for quicker cooking.
We also had some asparagus leftover in the fridge, so I chopped that up and stirred it and the lamb with cooked quinoa.
An exotic meal with plenty of nutritional goodness from supergrains.
1 pack lamb ribs, w/ meat removed from the bones and sliced
5 asparagus stalks, chopped
1 cup quinoa
salt, pepper and red chili flakes to taste
Bring 2 cups water to a boil, then add the quinoa. Lower heat and simmer the grains until cooked (15-20 min.).
Saute the lamb in a pan with the asparagus until cooked (10-15 min.), then stir in the cooked quinoa. Add salt, pepper and chili flakes to taste.