Pan-Seared Lamb with Lentil Quinoa Pilaf

Ingredients:

• 4 lamb loin chops (approximately 500g)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup green lentils
• 1/2 cup quinoa
• 2 1/2 cups chicken broth (you can substitute vegetable broth for a less meaty taste)
• 1 tablespoon fresh rosemary, finely chopped
• 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)

Instructions:

1. Season the lamb chops with salt and pepper on each side.
2. Heat a pan over medium-high heat and add the olive oil. Once the oil is hot, add the lamb chops and sear on each side for about 3-4 minutes, until a brown crust forms. Remove the lamb from the pan and set aside.
3. In the same pan, add the garlic and cook until fragrant.
4. Add the lentils, quinoa, and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes until the lentils and quinoa are cooked.
5. While the lentils and quinoa are cooking, steam the mixed vegetables until they’re tender.
6. Once everything is cooked, mix the lentils and quinoa with the fresh rosemary. Season with more salt and pepper if needed.
7. To serve, slice the lamb into thin, visually-pleasing strips.

Nutritional Information:

Calories: 550, Protein: 60g, Fat: 20g, Carbs: 30g

Plating:

Ladle a generous portion of the lentil quinoa pilaf onto one side of a warm plate, forming a half-moon shape. Nestle the assortment of brightly coloured steamed vegetables next to the pilaf. Arrange the pan-seared lamb slices in a semicircular pattern on the other side of the plate, fanning them out slightly for visual interest. Garnish with a sprig of rosemary or fresh herbs for an extra touch of elegance. This plating style should create a balanced and enticing presentation, showcasing the different elements of the dish while leaving some negative space on the plate to keep it from looking overcrowded.