Protein-Packed Italian Roasted Lamb
Ingredients:
- 2 pounds of Lean lamb leg
- 1/4 cup of Olive oil
- 700 grams of Broccoli heads
- 7 cloves of Garlic, minced
- 300 grams of Quinoa
- Bunch of Fresh rosemary sprigs
- Salt and Pepper
Cooking Instructions:
- Preheat the oven to 350°F.
- Place the lamb in a baking pan. Drizzle the oil over the top, then rub the minced garlic, rosemary, and a generous sprinkling of salt and pepper into it.
- Roast the meat in the preheated oven for roughly 1 hour and 30 minutes. Remember to baste the lamb with the pan juices occasionally to keep the meat moist and tender.
- While the lamb is roasting, prepare the quinoa according to the package instructions, and steam the broccoli.
- Allow the cooked lamb to rest for about 15 minutes before carving to let the juices redistribute.
- Slice the lamb and serve it alongside the quinoa and broccoli.
Nutritional Content per Serving:
- Calories: 525
- Protein: 58g
- Fat: 22g
- Carbs: 30g
Plating:
On a clean, white, oval-shaped plate, place a serving of quinoa on one side using a shaped ramekin to create a small mound. Arrange steamed broccoli beside the quinoa, allowing the vibrant green to contrast the white of the quinoa. On the other half of the plate, lay out thin slices of lamb, fanned out to display the succulent interior of the meat. The overall picture should be one of contrast – the earthy tones of the meat and quinoa balanced by the fresh green broccoli, providing a feast for both the eyes and the palate.