Pistachio Crusted Lamb Loin with Quinoa and Grilled Veggies

Ingredients:

• One half boneless lamb loin (about 500g)
• 1 cup shelled pistachios
• 2 cloves of garlic, minced
• 4 tablespoons of olive oil
• Half teaspoon of sea salt
• Half teaspoon of black pepper
• 1 cup of cooked quinoa
• One bunch of asparagus, trimmed
• One red bell pepper, sliced
• Head of broccoli, divided into florets

Nutrition Facts per serving (Serves 4):

• Calories: 560 calories
• Protein: 46g
• Fat: 30g
• Carbs: 30g

Cooking Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a food processor, pulse together the pistachios, garlic, 2 tablespoons of olive oil, sea salt, and black pepper until it forms a coarse paste.
3. Coat the lamb loin with the pistachio paste, pressing it onto the meat to make it stick.
4. Sear the lamb loin in a hot oven-safe skillet with 1 tablespoon of olive oil on all sides until browned.
5. Transfer the skillet into the preheated oven and roast for about 20 minutes for medium-rare, or until it reached your desired level of doneness.
6. While the lamb is roasting, toss the asparagus, red bell peppers and broccoli florets with the remaining tablespoon of olive oil and grill them on a hot grill pan until tender and slightly charred.
7. Remove the lamb from the oven and let it rest for a few minutes.
8. Slice the lamb and serve it on a bed of cooked quinoa and grilled vegetables on the side.

Plating:

On a large, white dinner plate, spoon a bed of cooked quinoa in a circular shape in the center of the plate. Arrange a mix of the grilled vegetables at one side of the quinoa. Cut the lamb loin into 1-inch thick slices and fan them out on top of the quinoa, showing off the attractive pistachio crust. The mix of green from the pistachios, red and green from the vegetables, and white from the quinoa should make a colorful, appetizing plate.