Stuffed Lamb Protein Powerhouse

Ingredients:

• 1kg lamb shoulder, deboned
• Salt and black pepper
• 4 cloves garlic, minced
• 2 tbsp rosemary, chopped
• 2 tbsp olive oil
• 2 cups cooked quinoa
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 1 cup Greek yogurt
• 1 cup chopped sun-dried tomatoes
• Wooden skewers, soaked in water

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the deboned lamb open and season it with salt, pepper, minced garlic, and chopped rosemary.
3. In a large bowl, mix the cooked quinoa, chopped spinach, crumbled feta, Greek yogurt, and sun-dried tomatoes.
4. Spread the quinoa stuffing over the inside of the lamb, leaving a border around the edge.
5. Roll the lamb up tightly, and secure it with the soaked wooden skewers.
6. Place the stuffed lamb onto a roasting tray, drizzle it with olive oil, and roast it in the oven for 1 hour, or until it’s cooked to your preference.
7. Slice the cooked lamb into serving portions.

Nutrition:

Serving size: 1 slice

• Calories: 450
• Protein: 51g
• Fat: 20g
• Carbs: 15g

Plating:

Arrange a slice of the stuffed lamb on a pristine white plate for a stark color contrast. Place it off-center for an elegant and modern touch. Balance out the plate with a small serving of additional quinoa stuffing on the side if desired. The lamb should be juicy and a vibrant medium rare in the center, making the dish pop with color and layered textures. The stuffing should peek enticingly from the cross section of the lamb. For the final touch, garnish the plate with a sprig of rosemary and serve while warm.