Honey Glazed Lamb with Quinoa Salad

Main Ingredient:

Lamb

Ingredients:

For the Lamb:

• 600 grams of lamb leg steak
• 2 tablespoons honey
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon rosemary, minced
• Salt and pepper to taste

For the Salad:

• 1 cup of cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup of feta cheese, crumbled
• 2 tablespoons olive oil
• A squeeze of lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200 degrees Celsius. Rub the lamb leg steak with the honey, olive oil, minced garlic, rosemary, salt, and pepper.
2. Place the lamb in a baking dish and cook in the preheated oven for about 25 minutes or until it reaches your preferred level of doneness.
3. While the lamb is cooking, prepare the salad. Mix the cooked quinoa, halved cherry tomatoes, diced cucumber, and crumbled feta cheese in a large salad bowl.
4. Drizzle the quinoa salad with olive oil and lemon juice, then season it with salt and pepper. Toss the salad until it’s well mixed.
5. Allow the lamb to rest for a few minutes after removing it from the oven, then slice it into thin strips.
6. On a large plate, serve the honey glazed lamb on top of the quinoa salad.

Nutritional information per serving (serves 2):

• Calories: 600
• Protein: 50g
• Fat: 28g
• Carbs: 30g

Plating:

Lay a bed of the colorful Quinoa Salad in the center of your plate. Arrange the sliced, Honey Glazed Lamb on top of the salad, showcasing the juicy, tender lamb. The honey glaze should add a delightful sheen to the lamb, and the feta crumbles from the salad peeping from underneath the lamb adds texture to the dish. The plating should be vibrant and dynamic, representing the different textures and flavors in the dish. A garnish of a sprig of rosemary can be added for a finishing touch.