Herb-Crusted Lamb Loin with Quinoa Salad

Ingredients:

• 800g lamb loin
• 3 cloves garlic minced
• 2 tablespoons fresh rosemary, chopped
• Olive oil
• Salt and pepper
• 2 cups of cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 2 tablespoons fresh lemon juice
• Fresh parsley leaves for garnish

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the lamb loin with olive oil, minced garlic, chopped rosemary, salt, and pepper.
3. On a hot skillet, sear each side of the lamb loin for about 2 minutes until a nice crust forms.
4. Place lamb in the oven and roast for about 20 minutes or until desired doneness.
5. While the lamb is resting, prepare the quinoa salad. Combine cooked quinoa, cherry tomatoes, and diced cucumber in a bowl. Drizzle with olive oil and fresh lemon juice. Gently stir to combine. Season with salt and pepper.
6. Slice the lamb into 1-inch pieces.

Macros per serving (serves 4):

• Calories: 550
• Protein: 60 grams
• Fat: 20 grams
• Carbohydrates: 40 grams

Plating:

Place a heaping spoonful of quinoa salad at the center of the plate. Place five to six slices of lamb in a circular presentation atop the salad. Sprinkle the lamb with a pinch of coarse salt and a little fresh rosemary for an effect of color and taste. Add a few parsley leaves around the plate to highlight the colors and provide additional freshness. The resulting dish should look like a wheel, with the bright quinoa salad providing contrast to the richly colored lamb, and the garnishes offering punctuations of vibrant color and texture.