Stuffed Lamb Protein Bundles

Main Ingredient: Lamb

Ingredients:

• 1 lbs ground lamb
• 1 cup cooked Quinoa
• 1 large bell pepper, finely chopped
• ½ red onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 2 eggs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 6 large cabbage leaves

Instructions:

1. In a large bowl, combine the ground lamb, cooked quinoa, bell pepper, onion, garlic, parsley, eggs, salt, and pepper. Mix until all the ingredients are evenly distributed.
2. Heat a large pot of water to boiling. Add the cabbage leaves, and boil for 2 minutes, or until the leaves are flexible. Remove from water and set aside to cool.
3. Once the cabbage leaves have cooled, place an equal amount of the lamb mixture in the center of each leaf.
4. Roll the cabbage leaves tightly around the lamb mixture, tucking the ends under to prevent filling from falling out.
5. Heat the olive oil in a large skillet over medium heat. Add the cabbage rolls and cook for about 5 minutes on each side, or until the cabbage is golden brown and the lamb is cooked through.

Nutritional Information Per Serving:

• Calories: 345 kcal
• Protein: 30 g
• Fat: 18 g
• Carbs: 20 g

Plating:

On a white plate, carefully position three Stuffed Lamb Protein Bundles. The topmost roll should be half sliced to reveal the juicy, protein-packed interior—making the meal look not just appealing but irresistibly inviting. Arrange a small garnish of parsley on one side of the plate adding contrast to the golden brown hue of the bundles. Serve with lemon slices or a light, complementary dipping sauce on the side to enhance the flavors. The overall visual presentation should speak to the health-focused, hearty nature of this protein-rich dish.