Meal: Herb-Crusted Tandoori Lamb with Quinoa Pilaf

Ingredients:

1. 1 kg lamb leg, bone-in
2. 3 tbsp olive oil
3. 2 tbsp tandoori masala
4. 1 tbsp dried rosemary
5. 1 tbsp dried thyme
6. 2 cloves garlic, minced
7. 1.5 cups quinoa
8. 3 cups vegetable broth
9. 1 medium red onion, chopped
10. 1 carrot, cubed
11. 1 celery stalk, chopped

Cooking Instructions:

1. Preheat your oven to 220 degrees Celsius (428 F).
2. Rub lamb leg with 1 tbsp of olive oil, minced garlic, tandoori masala, rosemary, and thyme. Allow it to sit for 30 minutes.
3. Line a roasting tin with aluminum foil and place the lamb leg in the center. Roast for around 60 minutes or until the desired doneness. Rest for 15 minutes before carving.
4. While the lamb is resting, Heat the remaining olive oil in a saucepan, add the chopped onion, carrot, and celery. Sauté until the vegetables are translucent.
5. Add quinoa to the saucepan and continue to sauté for a few minutes until it’s lightly toasted.
6. Stir in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the pan, and allow the quinoa to cook for around 15 minutes, or until all the liquid is absorbed.
7. Carve the lamb leg into thin slices and serve with quinoa pilaf.

Nutritional Information per serving:

• Calories: 560 kcal
• Protein: 55g
• Fat: 22g
• Carbs: 28g

Plating:

Heap a portion of the golden quinoa pilaf at one side of the plate, then drape slices of the herb-crusted, slightly pink Tandoori lamb alongside it. Arrange everything carefully so it feels abundant but not crowded. The deep hues of the cooked lamb should provide a striking contrast with the bright, tender quinoa. Each element should be visible and inviting, touting its unique charm and taste. Garnish with a sprig of fresh rosemary or fresh thyme to reinforce the herb theme. This will make the dish look more colourful and attractive. The final look should be warm, hearty and very satisfying to the eye before you even take a bite.