Gourmet Herb-Infused Roast Lamb
Ingredients:
- 1lb Leg of lamb
- 1 tbsp olive oil
- 4 sprigs of fresh rosemary
- 4 cloves of garlic
- 2 tbsp Dijon mustard
- 1/2 cup of quinoa
- Salt and pepper to taste
- Mixed veggies (Broccoli, bell peppers, etc.)
Cooking Instructions:
- Pat dry the leg of lamb, season with salt, pepper, and apply a coat of Dijon mustard all over.
- Place the sprigs of rosemary and garlic cloves on the lamb.
- Preheat the oven to 350 °F (175 °C) and then cook the lamb for approximately 1.5 hours, or until the internal temperature reads 145 degrees on a meat thermometer.
- While the lamb is roasting, prepare the quinoa as per the packet instructions and steam your choice of veggies.
- Once the lamb is roasted, let it rest for approximately 10 minutes before slicing, to let all the flavors settle and infuse.
- Serve the roasted lamb with portions of quinoa and steamed veggies.
Nutritional Content per serving:
- Calories: 400 kcal
- Protein: 38 g
- Fat: 20 g
- Carbs: 30 g
Plating:
Slice the roast lamb into thin, even pieces, placing two to three slices at the side of the plate. Add a spoonful of quinoa next to the lamb, ensuring it’s a smaller portion since it’s the secondary part of the dish. Sprinkle the steamed veggies around, adding a pop of color and healthiness to the plate. The lamb should be the star of the plate, followed by the sides. The overall look should be hearty and inviting, demonstrating the balance of flavors and a touch of gourmet finesse.