Recipe Name: Roasted Lamb Over Quinoa and Arugula Salad
Ingredients:
- 1 lb of lamb roast
- 1 tsp of olive oil
- Salt and pepper to taste
- 1 cup of cooked quinoa
- 2 cups of arugula
- 1/2 lemon, juiced
- 1/2 cup of feta cheese, crumbled
- 2 tbsp of balsamic vinaigrette dressing
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
Calories: 350 kcal
Protein: 38g
Fat: 16g
Carbs: 20g
Cooking Instructions:
- Heat oven to 375°F. Rub the lamb roast with olive oil, then season with salt and pepper to taste.
- Place lamb in a roasting pan and cook for about 40 minutes or until the lamb’s internal temperature reaches 145°F for medium-rare.
- Meanwhile, combine cooked quinoa, arugula, lemon juice, feta cheese, red onions, cherry tomatoes and balsamic vinaigrette in a bowl. Toss everything together until well mixed.
- Once the lamb is cooked, let it rest for about 10 minutes before slicing.
- To serve, divide the quinoa and arugula salad among four plates. Top each with sliced lamb.
Plating:
Divide the arugula and quinoa mixture evenly among four dinner plates, forming a bed in the center of each. Arrange the thinly sliced, tender pieces of roasted lamb in a layered, fanned out design on top of the salad. Sprinkle the crumbled feta cheese on top of the lamb and around the salad for an appealing colour contrast against the greens and meat. Finish it off by drizzling a little extra dressing over the top, if desired. When done properly, this dish presents an elegant medley of greens, richly hued lamb, and snowy white cheese, offering not only a delicious high protein meal but an attractive plate as well.