Seared Lamb with Herb Quinoa Medley

Main Ingredient

Lamb

Ingredients

800g of lamb loin
2 tablespoons of olive oil
Salt and black pepper for seasoning
1 cup of quinoa
2 cups of vegetable broth
1 cup of chopped kale
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh mint
2 tablespoons of lemon juice
1 cup of feta cheese

Cooking Instructions

Start by seasoning your lamb with salt and pepper and then lightly coat it in olive oil. Preheat your pan over medium-high heat and add the lamb loin to the pan.
Sear the lamb for 5-6 minutes on each side for a medium-rare center. Once cooked, set the lamb aside to rest.
In the meantime, bring the vegetable broth to a boil in a pot and add the quinoa. Lower the heat, cover the pot, and let it simmer until the quinoa is cooked – about 15 minutes.
Once the quinoa is cooked and has absorbed all the broth, toss in the kale, parsley, mint, and lemon juice. Stir well until everything is properly mixed.
Slice the lamb loin into thin pieces, and serve it on top of the quinoa medley. Crumble the feta cheese over the top for added flavor and an extra boost of protein.

Nutritional information per serving

Calories: 580
Protein: 45g
Fat: 30g
Carbohydrates: 30g

Plating

Place a good scoop of the quinoa medley in the middle of a circular plate, creating a small mound of the grain. Slice the seared lamb into thin, elegant pieces. Fan these out on top of the quinoa, allowing them to slightly overlap for a visually pleasing effect. Sprinkle the crumbled feta cheese over the lamb, sparing a bit to also scatter around on the plate for additional texture and color. Garnish with a leaf of mint or parsley for a dash of natural green color, completing the presentation with a fresh and vibrant feel. Your Seared Lamb with Herb Quinoa Medley is now ready to impress!