Braised Bone In Lamb Chops with Quinoa and Penne

I scrounged in my freezer and cabinets for making the dinner this evening. Hmmm… I have some three color quinoa, some penne made from red lentils, and I pulled some bone in lamb from my freezer. I also have an 8 pack of Guinness. Time to start cooking !

The lamb is sautéed in truffle butter over low heat to make it soft and tender.

I turned up the heat and added some onion powder, minced garlic, smoked paprika, and a splash of low sodium soy sauce for color. Standing over the pan with a freshly opened can of Guinness…. I poured almost half the can in.

Once the lamb was cooked very soft, I turned off the pan and covered it to allow it to cool and soak up the “gravy” and thicken.

In my Instant Pot, I added 1/2 cup of organic three color quinoa. I added a handful of penne pasta made from red lentils. I added a handful of freeze dried veggie mix from Auguson Farms. I stirred this together and added some cilantro flakes. I topped this off with about 2 cups of water and a tablespoon of Better Than Bullion chicken flavor stock concentrate from my fridge.

I set the timer for 4 minutes, and did a quick release. Once I stirred everything together I spooned it out onto my plate.

I pushed it to the side to make room for the lamb chops. The drippings from the lamb had minced garlic and spices in it. The Guinness carmelized and thickened slightly. I spooned the leavings from the pan over the lamb chops like it was a glaze over the meat. Total cook time was about 30 minutes.

This was delicious chasing it down with another can of Guinness.