Spiced Lamb Leg with Quinoa Mint Salad
Main Ingredients:
- Lamb Leg, 2 lbs
- Quinoa, 1 cup
- Fresh Mint leaves, 1 cup
- Persian Cucumbers,2
- Cherry Tomatoes, 12
- Lemon, 1
- Olive oil, 2 tablespoons
- Ground cumin, 1 tablespoon
- Ground coriander,1 tablespoon
- Paprika, 1 teaspoon
- Sea Salt as per taste
- Black Pepper as per taste
Cooking Instructions:
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix the ground cumin, coriander, paprika, salt, and pepper. Rub this spice mix onto the lamb leg evenly. Place the lamb leg in a roasting pan.
- Roast the lamb in the preheated oven for about 2 hours or until cooked to your liking. Let it rest for 15 minutes before slicing.
- While the lamb is roasting, rinse and cook the quinoa as per the package instructions. Allow it to cool.
- Chop the mint leaves, cucumbers, cherry tomatoes, and add them to a bowl. Once the quinoa has cooled, add it to the bowl.
- Squeeze the lemon into the bowl of salad, pour in the olive oil, and toss everything together. Season with salt and pepper if necessary.
Nutritional Information (Per Serving – serves 4):
- Calories: 580 kcal
- Protein: 67g
- Fat: 30g
- Carbs: 24g
Plating:
Start by placing a generous scoop of the quinoa mint salad onto the lower half of a large plate, forming a semi-circle. Slice the rested lamb leg into thin slices and arrange them elegantly on top of the quinoa, allowing some of the colorful salad to peek through. The lamb slices should fan out in an attractive curve from the center of the plate. For a final touch, garnish with a few mint leaves. This plated dish will present an appealing mix of colors, textures, and flavors – just as delectable to the eyes as it is to the taste buds. Enjoy your high-protein Spiced Lamb Leg with Quinoa Mint Salad.