Lean Lamb Protein Power Bowl

Ingredients:

• 200g lamb loin, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary, finely chopped
• Salt and pepper to taste
• 1 cup quinoa
• 1 cup broccoli, steamed
• 1 cup bell peppers, sliced and sautéed
• 1 cup kale, steamed
• 1 tablespoon lemon juice
• 1 tablespoon tahini

Cooking Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Rub the lamb loin with olive oil, minced garlic, rosemary, salt, and pepper. Let it marinate for at least 15 minutes.
3. While the lamb is marinating, cook the quinoa according to package instructions.
4. Grill the lamb for about 3-4 minutes on each side for medium-rare. Let it rest for a few minutes before slicing into thin strips.
5. In a large bowl, combine the cooked quinoa, steamed broccoli, sautéed bell peppers, and steamed kale. Toss with lemon juice and tahini.
6. Top the quinoa and vegetable mixture with the sliced lamb.

Nutritional Information per Serving:

• Calories: 600
• Protein: 45g
• Fat: 25g
• Carbs: 40g

Plating:

Place a generous scoop of the quinoa and vegetable mixture in the center of a wide, shallow bowl. Arrange the sliced lamb loin on top, fanning the slices out for visual appeal. Drizzle a bit of the tahini and lemon dressing over the lamb, and garnish with a sprig of rosemary. The finished dish should be colorful, with the vibrant veggies providing a contrast to the rich, dark lamb, and the creamy tahini adding a touch of elegance.