Recipe: Stuffed Lamb Rolls with Quinoa and Spinach

Ingredients:

• 8 thinly sliced lamb steaks (around 800g)
• 3 cups of spinach
• 1 cup of cooked quinoa
• 2 cloves of garlic, minced
• Extra virgin olive oil
• Salt and pepper to taste
• 1/2 teaspoon of thyme
• 1/2 teaspoon of rosemary
• Juice of 1 lemon
• 2 tablespoons of Dijon mustard

Instructions:

1. Preheat your oven to 175°C (350°F).
2. In a large pan, sauté the minced garlic in the extra virgin olive oil for half a minute.
3. Add spinach to the pan, cooking it down until it’s wilted.
4. Stir the cooked quinoa into the pan, then season the mixture with thyme, rosemary, salt, and pepper.
5. Lay out the thinly sliced lamb steaks on a flat surface and distribute the spinach and quinoa mixture evenly among them.
6. Roll each steak around the filling, then secure each roll with a toothpick.
7. Season the rolls with salt, pepper, and lemon juice, then brush them with Dijon mustard.
8. Place the rolls in a baking dish and bake for 20-25 minutes, or until the lamb is cooked to your preferred level of doneness.

Nutrition Facts:

Calories per serving: 375

Protein: 35g

Fat: 23g

Carbs: 10g

Plating:

Layer two stuffed lamb rolls per plate. Surround the lamb with a minimalist scatter of leftover quinoa and spinach. Drizzle a small amount of Dijon mustard sauce over the lamb to add colour to the dish. Finish with a sprig of thyme to enhance the overall presentation. The complete dish should project a mix of rustic and sophisticated dining.