Marinated Lamb Lollipops with Crunchy Quinoa Salad

Main Ingredient: Lamb (Lamb Chops)

Ingredients for meal:

For the Lamb Lollipops:

• 12 French-trimmed lamb chops
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of chopped fresh rosemary
• 1 tablespoon of chopped fresh thyme
• 4 minced garlic cloves
• Salt and freshly ground black pepper to taste

For the Quinoa Salad:

• 1 cup of quinoa
• 2 cups of vegetable broth
• 1/2 cup of diced cucumber
• 1/2 cup of diced red bell pepper
• 1/2 cup of cooked chickpeas
• 1/4 cup of sunflower seeds
• Salt and freshly ground black pepper to taste
• 1 tablespoon of lemon juice
• 2 tablespoons of extra-virgin olive oil

Cooking Instructions:

Marinated Lamb Lollipops:

1. In a bowl, mix olive oil, rosemary, thyme, minced garlic, salt, and pepper. Coat the lamb chops in marinade and let them rest for at least one hour.
2. Preheat your grill or pan on medium-high heat.
3. Grill the lamb chops for about 3-4 minutes on each side for medium-rare or until desired level of doneness.

Crunchy Quinoa Salad:

1. Rinew quinoa under cold water until water runs clear. Bring vegetable broth to a boil, add the quinoa, reduce to a simmer, and cover for 15 minutes or until all liquid is absorbed.
2. In a large bowl, toss together the cooked quinoa, cucumber, bell pepper, chickpeas, sunflower seeds, salt, pepper, lemon juice, and olive oil.

Nutrition Information Per Serving:

• Calories: 540
• Protein: 42 g
• Fat: 30g
• Carbohydrates: 30g

Plating:

Lay a bed of crunchy quinoa salad at the base of a white, rectangular plate. This forms a colorful canvas for the grilled lamb pops. Arrange three lamb lollipops leaning on one another at one side of the plate, forming a mini teepee structure. The beautiful golden-brown crust of the lamb pops against the vibrant salad background creates a delightful contrast. The plate should look vibrant, full of texture and screams healthful indulgence.