Lamb Couture with Mediterranean Quinoa and Hummus

Main Ingredient

Boneless Lamb Leg

Ingredients

• 500 grams of boneless lamb leg
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup hummus
• 1 tablespoon olive oil
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and pepper to taste
• A handful of fresh spinach leaves
• Lemon wedges for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the lamb leg with salt, pepper, rosemary, and thyme.
3. In a pan, heat the olive oil over medium heat and sear the lamb leg on all sides until brown.
4. Transfer the lamb leg to the oven and roast for approximately 60 minutes, or until cooked to desired level.
5. While the lamb is roasting, cook the quinoa in vegetable broth. Bring the broth to boil, add the quinoa, reduce the heat to low, cover and let simmer for 15-20 minutes until the quinoa is fluffy.
6. Allow the cooked lamb to rest for about 10 minutes after roasting. Slice the lamb across the grain of the meat.
7. Plate the dish as instructed below.

Nutritional Information

Calories: 550

Protein: 65g

Fat: 24g

Carbs: 30g

Plating

Start by creating a bed of cooked quinoa at the center of the plate. Spread a spoonful of hummus at the border of half of the plate. Arrange the sliced lamb leg over the quinoa bed, allowing some slices to fall naturally off the mound of quinoa. Garnish the other side of the hummus border with fresh spinach leaves for a splash of color and freshness. Place a couple of lemon wedges at one side of the plate. Visual appeal comes from the contrast of the vibrant hummus, the glossy luscious lamb slices, the fluffy mound of quinoa framed by the fresh spinach leaves, and the brightness of the lemon wedges.