Recipe: Greek-style Stuffed Lamb with Tzatziki

Ingredients:

2 kg boneless leg of lamb
4 tablespoons of lemon juice
2 tablespoons of olive oil
4 cloves of garlic, minced
2 tablespoons of dried oregano
2 tablespoons of dried rosemary
1 tablespoon of sea salt
1 tablespoon of black pepper
200 g of kale, chopped
250 g low-fat feta cheese
1 medium onion, finely chopped
250 g cooked quinoa

For the tzatziki:

500 g of Greek yogurt
1 large cucumber, grated
2 tablespoons of lemon juice
2 cloves of garlic, minced
Salt and pepper to taste

Instructions:

Lay the lamb out flat and trim any visible fat.
Mix the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper to make a marinade. Rub this all over the lamb, cover it and refrigerate for at least 2 hours or overnight.
Preheat the oven to 190°C (375°F). Meanwhile, make the stuffing: Saute onions in a pan until translucent. Add kale and cook until wilted. Once cooled, mix with cooked quinoa and crumbled feta.
Lay the lamb out flat again, spoon the stuffing mixture into the middle of the lamb, and roll it up tightly. Use kitchen twine to secure it in places to keep the roll together.
Place the lamb on a roasting rack, and roast for 1.5-2 hours or until a meat thermometer reads 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Make the tzatziki: Mix Greek yogurt, cucumber, lemon juice, garlic, salt and pepper together in a bowl. Refrigerate until serving.
Once the lamb is cooked and rested, slice it into 1-inch-thick rounds and serve it with a dollop of tzatziki on the side.

Nutritional Information (per serving):

Calories: 520
Protein: 45g
Fat: 22g
Carbs: 30g

Plating:

Lay two or three slices of the stuffed lamb horizontally across the lower half of the plate, fanned slightly. Spoon a generous dollop of the tzatziki sauce towards the top of the plate, allowing for a small puddle to naturally form. The lamb should be a rich, golden brown, contrasted with the bright and fresh tzatziki. The stuffed cross-section of the lamb will reveal the quinoa and kale stuffing, adding depth and interest to the dish. This hearty, high-protein dish is not only balanced but also beautifully plated.