Harmonious Herb-Crusted Lamb with Quinoa Tabbouleh

Ingredients

• 4 (8 if they’re small) lamb chops
• 1 cup quinoa
• 1/4 cup lemon juice
• 1/2 cup freshly chopped parsley
• 1/2 cup freshly chopped mint
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups of cherry tomatoes, halved
• 1 cucumber, finely sliced

Herb crust

• 1/2 cup fresh parsley
• 1/2 cup fresh rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking instructions

1. Preheat the oven to 400°F (200°C).
2. For the herb crust: In a food processor, blend the rosemary, parsley, olive oil, and a sprinkle of salt and pepper until you have a finely chopped mixture.
3. Press this herb mixture onto the lamb chops, ensuring all sides are coated.
4. Place the lamb chops in the oven, cooking for 20-25 minutes, or until desired doneness.
5. While the lamb is cooking, rinse quinoa under cold water until water runs clear. Prepare according to package instructions.
6. Once cooked, combine quinoa, lemon juice, parsley, mint, olive oil, salt and pepper, cherry tomatoes, and cucumber in a large bowl. Stir until all ingredients are mixed well.
7. Allow the lamb chops to rest for 5 minutes before serving with the quinoa tabbouleh.

Nutritional Information (per serving)

• Calories: 560
• Protein: 40g
• Fat: 30g
• Carbs: 25g

Plating

Fist, a portion of the vibrant quinoa tabbouleh should form the base on each plate. This will provide an inviting and colorful bed for the lamb chops. You can use a round food mold to create a neat and professional look. Position the herb-crusted lamb chop (or two if they’re small) leaning against the quinoa, showing off the appealing herb crust to full advantage. The meal should be inviting with its mix of vibrant colors, textures and the allure of a protein-packed, delicious meal.