Roasted Lamb Loin with Green Pea Quinoa and Minted Greek Yogurt

Ingredients:

• 500 grams of lamb loin
• Sea salt – to taste
• Freshly ground black pepper – to taste
• 1 tablespoon of olive oil
• 1 cup of cooked quinoa
• 1 cup of green peas
• ½ cup low-fat Greek yogurt
• 1 tablespoon of fresh mint leaves, chopped
• Lemon juice – to taste
• ½ cup of dry white wine
• 1 tablespoon of fresh thyme leaves

Cooking Instructions:

1. Heat the oven to 400°F (200°C). Season the lamb loin with salt and pepper, lightly brush with olive oil.
2. Place the lamb on the roasting rack and cook in the oven for about 20 minutes or until the desired level of doneness is reached. Allow the lamb to rest for a few minutes before slicing.
3. While the lamb is in the oven, mix the cooked quinoa and green peas in a bowl.
4. In another bowl, mix the Greek yogurt with mint leaves and add lemon juice, salt and black pepper to taste.
5. In a saucepan, mix dry white wine and thyme leaves. Bring it to a simmer and reduce the heat, letting it thicken to create a wine reduction.
6. Slice the lamb and serve with the green pea quinoa on the side. Spoon a dollop of minted Greek yogurt on top of the quinoa, and drizzle the wine reduction over the lamb and quinoa.

Nutritional values per serving:

• Calories: 650
• Protein: 60g
• Fat: 24g
• Carbs: 35g

Plating:

Separate the green pea quinoa into individual serving dishes, each creating a small mound on one side of the plate. On the other half, fan out slices of the roasted lamb, showing off the pink center. On top of the quinoa, place a dollop of the minted Greek yogurt, letting some tumble down onto the plate. Finally, artistically drizzle the wine reduction across the entirety of the dish, making sure both lamb and quinoa get a touch of the savory sauce. Decorate with a sprig of fresh mint for color contrast. The plate will showcase a palette of green, off-white and the enticing pink of the lamb, making a mouth-watering display. Let everyone eat with their eyes first!