Recipe: Grilled Lamb Medallions Over Quinoa Lentil Pilaf
Main Ingredient: Lamb
Ingredients:
- 16oz lean lamb loin, slice into medallions
- 1 tablespoon olive oil
- Salt and pepper to season
- 1 cup quinoa
- 1 cup green lentils
- 3 cups beef broth
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 cups spinach
- Fresh herbs for garnish (optional)
Macronutrients (Per Serving):
- Calories: 385
- Protein: 40g
- Fat: 15g
- Carbs: 20g
Instructions:
Start by marinating the lamb in olive oil, salt, and pepper. Set aside to allow the flavors to meld. In a saucepan, sauté the onion and garlic until they are translucent. Add the quinoa and lentils to the pan and stir to combine. Pour in the beef broth and let the mixture come to a boil. Reduce the heat and let it simmer until the liquids are absorbed and the quinoa and lentils are fully cooked, it will take around 15-20 minutes. Stir in the spinach at the last minute, just until it is wilted. While the pilaf is cooking, grill the lamb medallions to your desired doneness.
Plating:
Begin with a bed of the quinoa lentil pilaf in the center of the plate, making sure to display the colorful lentils, quinoa grains, and shreds of spinach. Lay the grilled lamb medallions on top, arranged in a fan shape to showcase the beautiful char. Sprinkle with fresh herbs for a pop of color. The finished dish should have an appealing contrast between the down-to-earth, colorful quinoa lentil pilaf and the sophisticated grilled lamb medallions on top. Accentuate the area around the plate with a thin, unfinished swipe of sauce to give it that gourmet touch.