Roasted Lamb with Quinoa and Lentil Stuffing

Main Ingredient

Lamb

Ingredients

• 2 pounds of boneless lamb roast
• 2 cups of cooked quinoa
• 1 cup of cooked lentils
• 2 cloves of garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Freshly chopped parsley for garnish

Cooking Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a pan, heat the olive oil over medium heat. Add the onions, garlic, and red bell peppers. Sauté until the onions are translucent.
3. Mix the sautéed vegetables with the cooked quinoa and lentils.
4. Season the lamb roast with salt and pepper and place it in a roasting pan. Make an incision in the middle of the roast and stuff it with the quinoa and lentil mixture.
5. Roast the lamb in the oven for about 1 hour or until it reaches your desired level of doneness.
6. Let it rest for 10 minutes before slicing.

Nutritional Information

• Calories: 600 calories per serving
• Protein: 45 grams per serving
• Fat: 20 grams per serving
• Carbs: 40 grams per serving

Plating

Slice the lamb into half-inch pieces and arrange them in the middle of the plate. Place a spoonful of the leftover quinoa and lentil stuffing next to the lamb. Sprinkle the dish with freshly chopped parsley for color and garnish. The end result should be a visually balanced plate with the lamb as the centerpiece, the colorful stuffing offering an enticing contrast, and the garnish adding a touch of freshness to the dish.