Recipe: Divine Rosemary-Garlic Roasted Lamb with Mint Quinoa

Ingredients:

1. 2 lbs boneless lamb shoulder
2. 4 cloves garlic, minced
3. 2 tablespoons fresh rosemary, chopped
4. Salt and black pepper to taste
5. Olive oil to drizzle
6. 1 cup quinoa
7. 2 cups water
8. 1/4 cup fresh mint, chopped
9. 1 cup cucumber, chopped
10. 1/4 cup lemon juice
11. 1 tablespoon olive oil

Nutritional Content (Per serving):

• Calories: 550 kcal
• Protein: 65 g
• Fat: 25 g
• Carbs: 15 g

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Season the lamb shoulder with salt, pepper, minced garlic, and chopped rosemary. Drizzle with olive oil and ensure the spices and oil are well rubbed into the lamb.
3. Place in the oven and roast for about 1.5 hours or until the lamb is tender and cooked to your liking.
4. While your lamb is roasting, prepare the mint quinoa. Rinse the quinoa under cold water and then place it in a saucepan with 2 cups of water. Bring to a boil, and then reduce to a simmer, cooking quinoa for 15-20 minutes until fluffy.
5. Once the quinoa has cooled, mix in chopped mint and cucumber. Drizzle with lemon juice and olive oil, tossing to evenly distribute.

Plating:

Slice the roasted lamb into thin strips and arrange these attractively on one side of a warm plate. Mound your mint quinoa on the other side, a generous scoop for each serving to ensure a good balance of meaty and fresh flavors. Garnish the quinoa with a sprig of fresh mint and a slice of lemon to the side for added visual appeal, the bright green and yellow colors contrasting beautifully with the roasted hues of the lamb. The finished plate should exude a rustic elegance, showcasing the simple yet sophisticated flavors of this meal. Enjoy your Divine Rosemary-Garlic Roasted Lamb with Mint Quinoa.