Recipe Name: Lean Lamb Lentil Supper

Main Ingredient: Lamb

Ingredients:

• 1 lb lean, grass-fed lamb (cubed)
• 1 cup lentils
• 2 cloves garlic minced
• 1 medium onion chopped
• 1 medium bell pepper chopped
• 2 cups vegetable broth
• 1 tbsp olive oil
• 2 tsp cumin
• Salt and black pepper to taste
• Fresh herbs (rosemary, thyme, and parsley) to garnish

Cooking Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the cubed lamb and cook until browned on each side. Remove the lamb and set it aside.
2. In the same pan, add garlic, onion, and bell pepper. Cook until they become translucent.
3. Add lentils to the pan and stir until they are coated with the oil and veggies.
4. Add the vegetable broth, cumin, salt and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer.
5. Return the lamb to the pan, cover, and let it simmer for 25-30 minutes, until the lentils are fully cooked and the lamb is tender.
6. Garnish with fresh herbs before serving.

Nutritional Information (per serving):

Calories: 350
Protein: 40 g
Fat: 10 g
Carbs: 25 g

Plating:

Begin with a base layer of the lentil mixture on a warm plate, ensuring it is evenly distributed. Then, delicately arrange the tender lamb pieces atop the lentils. Gently scatter the fresh herbs over the dish, adding color and aroma. The result should be a satisfying balance of hearty protein and vibrant vegetables, with the lentils providing a contrasting texture to the tender lamb. The colors of the bell pepper, onion, and fresh herbs should pop against the savory brown of lamb and lentils, making it as beautiful as it is delicious.