Zesty Chimichurri Lamb and Quinoa Pilaf

Main Ingredient:

Lamb

Ingredients:

1. 1 lb leg of lamb, fat trimmed and cubed
2. 2 cups cooked quinoa
3. 1 red bell pepper, chopped
4. 1 bunch of fresh parsley
5. 1 bunch of fresh cilantro
6. 3 cloves of garlic
7. 1 small red onion
8. juice of 2 limes
9. 1/4 cup of olive oil
10. 1 Tbsp red wine vinegar
11. Salt and pepper to taste

Cooking Instructions:

Start by making the Chimichurri sauce. Combine the parsley, cilantro, garlic, half of the red onion, lime juice, olive oil, red wine vinegar, salt, and pepper in a food processor. Pulse until all the ingredients are well combined but still a little chunky.

Heat a large skillet over medium-high heat. Add the cubed lamb to the pan and season with salt and pepper, browning on all sides. Once browned, pour half of the Chimichurri sauce over the lamb. Stir well ensuring the meat is well coated, then reduce the heat to medium and let it simmer for 10-15 minutes.

While the lamb is cooking, in a separate pan, sauté the remaining red onion and red bell pepper. Stir in the cooked quinoa, season with salt and pepper, then set aside.

When the lamb is cooked to your liking, mix in the sautéed vegetables and quinoa. Pour the remaining Chimichurri sauce over the top before serving.

Nutrition (per serving – serves 4):

• Calories: 475
• Protein: 36 grams
• Fat: 21 grams
• Carbs: 34 grams

Plating:

Place a generous spoonful of the Quinoa pilaf in the center of the plate, forming a small mound. Gently arrange the Chimichurri lamb around the pilaf. Drizzle any leftover sauce from the pan over top the pilaf. For garnish, save a sprig or two of parsley or cilantro and place them artistically on top. The final dish should be vibrant and inviting, teasing the burst of flavors waiting to be experienced.