Mediterranean Herbed Lamb and Quinoa Pilaf

Mediterranean Herbed Lamb and Quinoa Pilaf

Main Ingredient: Lamb

Ingredients:

• 500g Lean Lamb Cutlets
• 1 cup of uncooked Quinoa
• 2 cups of water
• 1 large Red Bell Pepper, chopped
• 1 medium zucchini, diced
• Half a cup of black olives, halved
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• A pinch of salt
• 2 tablespoons of fresh rosemary, finely chopped
• 2 tablespoons of fresh thyme, finely chopped
• Lemon wedges, for serving

Instructions:

1. Season lamb cutlets with salt, rosemary, thyme, and a tablespoon of olive oil. Let it marinate for 30 minutes.
2. Heat a grill pan over medium-high heat and grill the lamb until desired doneness, about 3-4 minutes each side for medium-rare. Set aside and keep warm.
3. While the lamb rests, boil the quinoa in the two cups of water until it absorbs the water completely. This should take around 15 minutes.
4. In another pan, heat a tablespoon of olive oil, add garlic, zucchini, and bell pepper. Cook until they start to soften. Add black olives and the cooked quinoa. Stir well and remove from heat.
5. Slice the lamb cutlets and stir them into the quinoa mixture. Serve with lemon wedges.

Nutritional Information:

• Calories: 425
• Protein: 45g
• Fat: 17g
• Carbs: 25g

Plating:

Divide the herbed lamb and quinoa pilaf among four plates, making sure the sliced lamb cutlets are dispersed evenly over the quinoa. Place a lemon wedge on the side of each plate. Garnish with a sprinkle of fresh herbs. The colors should be vibrant, highlighting the freshness of the Mediterranean ingredients. The lamb should be juicy and pink in the middle, with a slightly charred exterior from the grill. The quinoa pilaf should be fluffy and speckled with the colorful zucchini, bell peppers, and olives.