Meal: Almond-Encrusted Lamb with Quinoa and Lentil Stir-fry

Ingredients:

• 800g Lamb chops (4 pieces, 200g each)
• 1 cup of Almonds, chopped
• 1 cup Cooked Quinoa
• 1 cup Cooked Lentils
• 1 cup Mixed Bell Peppers, diced
• 4 cloves Garlic, minced
• 1 tablespoon Olive oil
• Watercress for garnish
• Salt and Pepper to taste

Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Season the lamb chops with salt and pepper, then press the chopped almonds evenly onto the lamb.
3. Place the almond-encrusted lamb chops on a baking tray and put it into the oven. Bake for 25 minutes or until the lamb is cooked to your preferred doneness.
4. While the lamb is baking, heat the olive oil in a pan over medium heat. Add the garlic and mixed bell peppers and sauté until tender.
5. Add the cooked quinoa and cooked lentils into the pan, season with salt and pepper, then stir everything together. Cook for another 5 minutes before turning off the heat.
6. Once the lamb chops are ready, remove from the oven and let it rest for a few minutes before serving.

Nutritional information per serving:

• Calories: 630
• Protein: 54g
• Fat: 30g
• Carbs: 30g

Plating:

Serve the Almond-Encrusted Lamb in the center of a large plate. Side-by-side with the Quinoa and Lentil Stir-fry. Sprinkle the plate with some freshly chopped watercress to add color and freshness to the dish. The lamb should be beautifully encrusted with golden brown almonds, complementing the vibrant hues of the stir-fried quinoa and lentil. Enjoy the delightful contrast not just in color but also in texture between the crunchy almond topping, tender lamb meat, and the hearty stir-fry.