Herb-Crusted Lamb Loin with Quinoa Salad

Ingredients

• 1 boneless lamb loin (around 1.5 pounds, approximately 680 grams)
• 3 cloves of garlic, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup of quinoa
• 2 cups of vegetable broth
• 1 cup of arugula
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Rub the lamb loin with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Place the lamb in a roasting pan and put it in the oven. Roast for about 25-30 minutes for medium-rare.
4. While the lamb is roasting, rinse quinoa under cold water until water runs clear.
5. Place quinoa and vegetable broth in a saucepan. Bring it to a boil then reduce heat and simmer covered for about 15 minutes or until quinoa is cooked.
6. In a large bowl, combine cooked quinoa, arugula, cherry tomatoes, and feta cheese.
7. Whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the quinoa salad and toss to mix.
8. After roasting, let the lamb rest for about 10 minutes before slicing.
9. Slice the lamb and serve with the quinoa salad on the side.

Nutritional Information (per serving)

• Calories: 580
• Protein: 42g
• Fat: 35g
• Carbs: 30g

Plating

Spoon a generous amount of the quinoa salad onto one side of a large, flat plate, leaving an organic, uneven edge for the lamb. Slice the lamb loin thinly and artfully place the slices in a fan shape against the salad. The colors from the salad and lamb should contrast each other, with vibrant greens and reds from the arugula and tomatoes next to the pink and brown of the lamb. Sprinkle additional feta on top of the salad for a punch of color contrast and add a sprig or two of the fresh herbs as a garnish on the lamb for an elegant finish.