Fire-glazed Lamb Lollipops with Protein-packed Quinoa Pilaf

Ingredients:

• 8 Lamb rib chops (around 750g)
• Spice rub: 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, Salt and pepper to taste
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 red onion, chopped
• 2 cloves of garlic, minced
• 1 cup chopped bell peppers
• 1 cup black beans, cooked
• 1/2 cup diced cucumber
• 1/2 cup feta cheese
• Fresh mint, chopped

Calorie Content:

• Calories: 526
• Protein: 60g
• Fat: 25g
• Carbs: 20g

Instructions:

1. Preheat your grill or skillet over medium heat.
2. In a bowl, mix all the spices for the rub. Apply it evenly over the lamb chops.
3. Place these prepared lamb chops on the grill or skillet. Cook for 3-4 minutes each side for medium-rare, or to your preferred doneness. Set them aside to rest.
4. While the meat is resting, start the quinoa. Rinse quinoa under cold running water.
5. In a saucepan, heat the olive oil over medium heat. Add onion, garlic, and bell peppers. Cook until onions have softened.
6. Add the quinoa to the saucepan. Cook, stirring, for about a minute.
7. Add in the broth, bring to a boil, then reduce to a simmer. Cover and leave to absorb the liquid for around 15 minutes, or until quinoa is tender.
8. Once the quinoa is cooked, fluff it with a fork.
9. Stir in the chopped mint, cucumbers, black beans, and feta.

Plating:

Spread a generous portion of the quinoa pilaf onto the center of the plate, letting it mound naturally. Place two fire-glazed lamb lollipops on top of the quinoa, so they are crossing each other. Garnish with a fresh mint sprig. The contrasting colors from the quinoa pilaf and the dark, rich color of the lamb make the meal visually appealing, whilst the mint sprig adds a panache of greenery, promising a burst of freshness in each bite.