Recipe: Roasted Lamb Loin with Quinoa Salad

Ingredients:

• 2 lamb loins (about 700 grams)
• 1 tablespoon of olive oil
• Salt and Pepper to taste
• 2 cloves of garlic (minced)
• Fresh rosemary sprigs

For Quinoa Salad:

• 1 cup of cooked quinoa
• 1 bell pepper (diced)
• Half a cucumber (diced)
• Handful of cherry tomatoes (halved)
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• Salt and Pepper to taste

Cooking Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Season the lamb loin with salt, pepper, minced garlic and olive oil.
3. Heat a pan over medium-high heat. Once hot, sear the lamb on each side for about 1-2 minutes until it is browned.
4. Place the seared lamb on a baking tray with a few sprigs of rosemary. Roast in the oven for 20-25 minutes.
5. While the lamb is roasting, prepare the quinoa salad by combining cooked quinoa, diced bell pepper, cucumber, halved cherry tomatoes, lemon juice, and olive oil. Season with salt and pepper.
6. Once the lamb is cooked, let it rest for a few minutes before slicing.

Nutritional Information:

• Calories: 500 calories
• Protein: 55g
• Fat: 25g
• Carbs: 20g

Plating:

Slice the roasted lamb loin into thick slices and fan them out on one side of the plate. On the other side, serve a generous serving of the quinoa salad. Drizzle some of the roasting juices over the lamb for added flavor and garnish with a rosemary sprig. It should look vibrant and rustic, with a nice balance of colors from the salad and the succulent lamb.