Recipe Name: Lamb leg with Quinoa and Steamed Broccoli
Ingredients:
- 2lb (about 1kg) lean leg of lamb
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon of chopped fresh rosemary
- 1/2 cup of red wine
- 1 cup of quinoa
- 2 cups of water
- 1 head of broccoli
Instructions:
- Preheat the oven to 375°F (190°C).
- Rub the lamb all over with olive oil, then season with salt and pepper.
- Place the lamb in a roasting tin, and scatter over the garlic and rosemary.
- Pour the red wine over the lamb.
- Roast for about 1 hour 30 minutes or until the lamb is cooked to your liking.
- While the lamb is roasting, rinse the quinoa under cold water until the water runs clear.
- Place the rinsed quinoa in a saucepan with the water and bring to a boil. Reduce heat, cover and simmer for 15 minutes, or until all water is absorbed.
- Steam the broccoli until tender.
- Rest the lamb for 15 minutes before carving it.
Nutritional Values per Serving:
- Calories: 570
- Protein: 62 grams
- Fat: 28 grams
- Carbohydrates: 20 grams
Plating:
Thinly slice the roasted lamb and fan it out at one side of the plate showcasing the juicy, succulent, and tender meat. Next to it, create a small mound of the fluffy quinoa. At another side of the plate, arrange the bright green, tender-crisp broccoli. Drizzle a bit of lamb sauce over the entire dish for garnish. Your delicious high protein meal is ready. Picture a color contrast of burgundy lamb, white quinoa, and bright green broccoli adding visual appeal to the dish, enticing you to dig in.