Recipe Name: Herby Stuffed Lamb Chops with Quinoa and Asparagus
Ingredients:
- 4 large Lamb Chops (around 600g)
- 2 tbsp Olive Oil
- Salt & Pepper to taste
- 2 cups Cooked Quinoa (about 1 cup uncooked)
- 12 Asparagus Spears
- 3 tbsp Fresh Herbs (Basil, Rosemary, Thyme), finely chopped
- 2 tbsp Lemon Juice
- 2 cloves Garlic, minced
Instructions:
- Preheat your oven to 180°C (350°F). Lay out the lamb chops and season them with salt, pepper and half of the chopped herbs.
- Heat a large, oven proof pan over medium heat. Add 1 tablespoon olive oil and, when hot, add the lamb chops. Sear each side for about 2-3 minutes, till they obtain a nice golden color. Remove the chops and set aside.
- In the same pan, add the rest of the olive oil and the garlic, cook until fragrant. Add the quinoa, asparagus, rest of the herbs and lemon juice. Stir to combine and cook for a further 2-3 minutes.
- Push the quinoa and asparagus to one side of the pan, then place back the chops on the other side. Place the pan into the oven and bake for 15-20 minutes, or until lamb is cooked to your desired level.
Nutrition Content (per serving):
- Calories: 560
- Protein: 62g
- Fat: 25g
- Carbs: 25g
Plating:
On a flat, white round plate, place a scoop of the herby quinoa in the center. Lay the roasted asparagus spears across the mound of quinoa, their tips pointing in different directions for a visually pleasing layout. Place a lamb chop leaning on the quinoa hill, its bone pointing upward. Drizzle any remaining oil from the pan over the top and sprinkle with a pinch of chopped fresh herbs. The harmony of the color between the green asparagus, the multicolor quinoa and the golden-brown chop will provide a feast for the eyes, before you even take the first bite.