Recipe Name: Regal Roasted Lamb with Quinoa Tabbouleh

Main Ingredient: Lamb

Ingredients:

• 600g lamb loin,
• 1 tablespoon olive oil,
• 2 teaspoons freshly ground black peppercorns,
• 1 tablespoon fresh rosemary (minced),
• Salt to taste,

Quinoa Tabbouleh:

• 1 cup cooked quinoa,
• 1 big red onion (sliced),
• 1 cup cherry tomatoes (halved),
• 1 cucumber (diced),
• Juice of one lemon,
• 2 tablespoons olive oil,
• Handful of fresh parsley (chopped),
• Handful of fresh mint (chopped),
• Salt and pepper to taste.

Instructions:

1. Rub the lamb loin with olive oil, minced rosemary, ground pepper, and salt. Preheat the oven to 180C.
2. Cook the lamb in the oven for 30-40 minutes until it’s cooked to your liking. Remove from the oven and let it rest for 10 minutes.
3. While the lamb is resting, prepare the quinoa tabbouleh. In a large bowl, mix cooked quinoa, onion, cherry tomatoes, cucumber, lemon juice, olive oil, parsley, and mint. Add salt and pepper to taste.
4. Slice the rested lamb loin.

Nutritional Information Per Serving (serves 4):

• Calories: 680 kcal
• Protein: 49g
• Fat: 34g
• Carbs: 38g

“Plating:”

Arrange a generous scoop of the quinoa tabbouleh on one side of the plate, creating a vibrant base. On the other side, beautifully fan out the roasted lamb slices. The contrast between the colorful quinoa tabbouleh and the succulent, alluring lamb should create an eye-catching, balanced meal. Garnish the lamb with a sprig of fresh rosemary for extra appeal. The plate should exhibit a combination of bright, fresh colors and rich, inviting textures, a culinary canvas as pleasing to the eye as it is to the palette.