Oven Roasted Lamb with Quinoa Chickpea Salad

Recipe Name: Oven Roasted Lamb with Quinoa Chickpea Salad

Main Ingredient: Lamb

Ingredients:

1. 2 lb lamb shoulder
2. 4 cloves of garlic, finely chopped
3. Fresh rosemary
4. Salt and pepper
5. 2 tbsp olive oil
6. 1 cup of Quinoa
7. 1 cup of chickpeas (canned or boiled)
8. 1 cucumber
9. 1 tomato
10. Fresh mint
11. Lemon juice
12. Olive oil for dressing

Instructions:

1. Preheat your oven to 350 F (180 C).
2. Rub the lamb shoulder with the finely chopped garlic, fresh rosemary, salt and pepper and allow it to marinate for at least an hour.
3. Heat a heavy bottomed pan with the olive oil and brown the marinated lamb shoulder.
4. Transfer the pan into the preheated oven and roast for about an hour or until the lamb is fully cooked.
5. While the lamb is roasting, prepare the salad. Rinse Quinoa thoroughly and cook it in boiling water for 15 minutes until it’s fluffy. Drain and set aside to cool.
6. Cut the cucumber and tomato into cubes. Toss them with chickpeas, cooked quinoa and fresh mint.
7. Dress the salad with lemon juice and olive oil. Add salt and pepper to taste.
8. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing into it.

Nutrition Information:

Per serving:

• Calories: 550
• Protein: 60g
• Fat: 30g
• Carbs: 30g

Plating:

In a large, shallow dish place a generous serving of the quinoa chickpea salad to one side, allowing it to naturally spread out a bit. Add slices of the roasted lamb next to the salad, showcasing the perfect roast with the herb crusting. This plated dish should show the balance of hearty, rich lamb juxtaposed with fresh, light quinoa chickpea salad. Garnish with a sprig of rosemary and a lemon wedge for an added pop of color.