Heavenly Herb-Crusted Lamb with Quinoa Salad

Ingredients:

• 4 lamb loin chops (around 150g each)
• 2 tsp olive oil

For the Herb Crust:

• 1 cup fresh parsley (loosely packed)
• 2 cloves of garlic
• Zest of 1 lemon
• 4 tbsp breadcrumbs
• Salt to taste

For the Quinoa Salad:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 2 green onions (thinly sliced)
• 1/4 cup chopped fresh mint
• Juice of 1 lemon

Cooking Instructions:

1. Preheat your oven to 180 degrees Celsius.
2. Prepare the herb crust: Combine the parsley, garlic, lemon zest, breadcrumbs, and salt in a food processor and pulse until a paste is formed.
3. Place your lamb on a lined baking tray and brush the tops with olive oil. Spread the herb mixture over the top of each chop.
4. Place in the preheated oven for 15-20 minutes, depending on your desired doneness. Rest for 5 minutes before serving.
5. While the lamb cooks, prepare the quinoa salad: Rinse the quinoa in a fine sieve until water runs clear. Boil the quinoa in vegetable broth, and turn the heat down to simmer until quinoa is tender and broth is absorbed (around 15 minutes).
6. Once cooled, stir in the tomatoes, cucumber, green onions, mint, and lemon juice. Season to taste.

Nutrition per serving:

• Calories: 500
• Protein: 53 grams
• Fat: 21 grams
• Carbs: 25 grams

Plating:

The herb-crusted lamb should be served on a flat, white dish to make the green crust pop. The quinoa salad can be shaped into a cylindrical tower on the side using a food mould, making sure the bright vegetables catch the eye. A final drizzling of lemon juice over everything will give it a fresh look. A sprig of fresh mint on top of the salad can be a nice finishing touch. Overall, we are striving for a colorful and appetizing look with a healthy, modern vibe.