Recipe: Spiced Lamb with Quinoa Pistachio Salad

Ingredients:

• 450 grams lamb fillet
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt to taste
• Olive oil
• 170 grams cooked quinoa
• Handful of chopped fresh mint
• 1 small chopped red onion
• 1/2 cup shelled pistachios, lightly toasted and chopped
• Juice of one lemon
• Pepper to taste

Instructions:

1. Mix smoked paprika, cumin, coriander, and salt together in a small bowl. Rub this spice mix on the lamb fillet on all sides. Allow it to sit for at least 15 minutes.
2. Preheat a pan on medium-high heat and add a splash of olive oil. Once hot, sear the lamb filet on all sides until browned. It should take about 2-3 minutes per side for medium-rare. Remove the lamb from the pan and cover with foil to rest for around 10 minutes.
3. In the meantime, in a large bowl, mix together the cooked quinoa, freshly chopped mint, chopped red onion, and toasted chopped pistachios.
4. Dress the salad with lemon juice, a splash of olive oil, salt, and pepper, mixing thoroughly until well combined.
5. Slice the rested lamb thinly.

Nutritional Information:

Per serving:

• Calories: 490
• Protein: 52 grams
• Fat: 20 grams
• Carbs: 30 grams

Plating:

Mound up a generous serving of the quinoa pistachio salad in the middle of a round plate. Arrange the sliced lamb over half of the salad, showcasing the beautifully seared and spiced exterior and tender interior. The colors of the salad should contrast nicely with the lamb, making the dish visually inviting. Sprinkle a few remaining chopped pistachios around the plate for garnish, and serve while the lamb is still warm.