Harissa Spiced Lamb Loin Chops over Quinoa Tabouli

Ingredients:

• 5 Lamb loin chops (400g)
• 2 tablespoons Harissa paste
• 3 tablespoons olive oil
• Fresh Rosemary sprigs
• Salt and Pepper to taste
• 1 cup Quinoa
• 2 cups water
• 1 large bunch fresh parsley, finely chopped
• 1 large cucumber, diced
• 2 large tomatoes, diced
• 1 red onion, finely chopped
• Juice of 2 lemons
• 1 tablespoon olive oil for quinoa

Cooking Instructions:

1. Rub Lamb loin chops with Harissa paste, olive oil, salt, pepper, and rosemary. Let marinate for at least 30 minutes.
2. Preheat grill on high heat.
3. Grill lamb loin chops for 3-5 minutes on each side or until done to your liking. Set aside to rest.
4. While the lamb is grilling, rinse quinoa. In a saucepan, combine quinoa and water, and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Turn off the heat and let it sit covered for 5 minutes.
5. Transfer the cooked quinoa into a large salad bowl. Add diced cucumber, tomatoes, onions, chopped parsley, and drizzle with olive oil and lemon juice. Stir well.

Nutritional Information Per Serving:

• Calories: 530 cal
• Protein: 50g
• Fat: 25g
• Carbohydrates: 30g

Plating:

On a large, white flat plate, place a scoop of the Quinoa Tabouli in the center. Use the back of a spoon to press a well into the middle of the portion. Arrange the lamb loin chops around the quinoa, slightly overlapping in a circular pattern. Drizzle a bit of the leftover marinating oil over the lamb. Garnish with additional sprigs of rosemary. This plating style emphasizes the rich color and texture of the Harissa spiced lamb against the contrasting freshness of the tabouli. The result should look vibrant, appetizing and elegantly rustic.