Grilled Lamb Vadouvan with Lentils, Quinoa, and Chickpeas

Ingredients

• 2 tablespoons grainy brown mustard
• 2 tablespoons sweet curry powder
• 2 tablespoons ground cumin
• 1 teaspoon tumeric
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon fenugreek
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt (plus more for seasoning)
• ¼ teaspoon freshly cracked black pepper (plus more for seasoning)
• 1 cup loosely packed chopped fresh cilantro
• ½ cup loosely packed chopped fresh basil leaves
• ½ cup peeled and chopped shallot
• 2 cloves garlic (peeled and chopped)
• ¼ cup lemon juice
• ¼ cup mirin
• ¼ cup rice vinegar
• 2 tablespoons honey
• 1 cup canola oil (or other mild flavored oil)
• 6 boneless lamb sirloin chops (about 2 pounds total) you may aletnately use bone in loin chops, just adjust cooking times
• ½ cup beluga lentils
• 1 small onion (peeled and halved through root end)
• 1 carrot (cut into chunks)
• 1 stalk celery (cut into chunks)
• 2 cups vegetable stock (divided)
• ½ cup quinoa
• 2 Roma tomatoes (halved, seeded and diced)
• ½ cup canned chickpeas (drained and rinsed)