Spiced Herb-Roasted Lamb with Quinoa Tabbouleh

Meal: Spiced Herb-Roasted Lamb with Quinoa Tabbouleh

Ingredients:

• 5 pounds lamb leg, bone-in (with fat removed)
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• Salt and pepper, to taste

For the Quinoa Tabbouleh:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 red onion, diced
• Juice of 2 lemons
• 1/4 cup olive oil
• Salt and pepper, to taste

Cooking instructions:

1. Preheat oven to 400°F (200°C).
2. Mix together parsley, mint, garlic, olive oil, lemon juice, coriander, cumin, salt and pepper in a bowl to create the herbed rub.
3. Rub the lamb leg thoroughly with the herbed mixture.
4. Roast lamb in preheated oven for about 1.5 – 2 hours, or until internal temperature reaches 145°F (63°C).
5. Let the lamb rest for 15 minutes before carving.

While the lamb is roasting:

1. Rinse quinoa under cold water and drain.
2. Bring 2 cups of water and the quinoa to a boil in a pot.
3. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
4. Let it cool. Stir in cucumber, tomatoes, red onion, lemon juice, olive oil, salt, and pepper.

Nutritional Information:

Per Serving: Calories: 550, Protein: 62g, Fat: 25g, Carbs: 18g.

Plating:

Carve the rested lamb into thin slices. Mound a portion of quinoa tabbouleh on one side of the plate and fan out slices of the lamb next to it, ensuring that protein visibly dominates the plate. Drizzle a bit of the pan drippings from the roast lamb over its slices. Garnish the dish with a sprig of fresh mint on top of the lamb and a wedge of lemon next to the tabbouleh for a pop of color and a hint of the flavors within. The dish should appear balanced, fresh, and colorful, with the lamb as the clear star of the plate.