Welcome to the best of both worlds. On one side, we have golden, pan-fried lamb chops and on the other, a richly warming vegetable stew. The two worlds collide in a bowl before being united with a zesty and spritely gremolata scattered on top. Weeknight wins all round!
Peel and thinly slice carrot on the diagonal. Roughly chop potato. Peel and finely chop onion.
Heat ½ the oil in a saucepan over medium heat. Add onion and Italian Kitchen Herbs and cook for 2–3 minutes or until starting to soften. Add potato and carrot and stir to combine.
Dissolve stock cube in 500ml (2 cups) boiling water. Add tomatoes, quinoa and stock to saucepan and bring to a rapid simmer. Reduce heat to medium and cook for 15–18 minutes or until potatoes and quinoa are cooked. Season to taste with salt and pepper.
Season lamb chops with salt and pepper. Heat remaining oil in a frypan over medium-high heat. Add lamb chops and cook for 3–4 minutes each side for medium or until cooked to your liking. Place on a plate and set aside to rest. While lamb is cooking, continue with step 5.
Finely zest and juice lemon. Finely chop parsley leaves and stems. Peel and crush garlic. Place lemon zest, juice, parsley and garlic in a bowl and mix to combine. Season with salt and pepper.
Divide veggie and quinoa stew between bowls. Top with lamb chops and spoon over gremolata to serve.