High-Protein Herb Crusted Lamb Racks

Main Ingredient

Lamb

Ingredients

• 2 racks of lamb (8 cutlets each)
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cups of quinoa
• Steamed green vegetables for side

Nutritional Information (per serving)

• Calories: 550
• Protein: 60g
• Fat: 25g
• Carbs: 30g

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the lamb racks with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb racks (meat side down), searing for about 3-4 minutes until they are beautifully browned. Turn and sear the other side for 3-4 minutes.
3. In a bowl, combine the Dijon mustard, garlic, rosemary, and thyme. Set aside.
4. Transfer the lamb racks to a roasting pan with the meat side up. Spread the herb-mustard mixture evenly over the meat.
5. Roast the lamb in the preheated oven for 20-25 minutes until medium-rare, or longer if you prefer your lamb to be more well-done.
6. While the lamb is cooking, cook the quinoa per package instructions.
7. Allow the lamb to rest for 10 minutes before carving into individual chops. Serve with cooked quinoa and your choice of steamed green vegetables.

Plating

Place a scoop of cooked quinoa in the center of a plain white plate – this provides a wonderful pop of color and makes your dish more appealing. On top of the quinoa, place 2-3 freshly carved lamb cutlets. Arrange your vibrant green vegetables elegantly beside the quinoa. The final dish should look colorful and hearty. The lamb cutlets, seated on a bed of quinoa, draw the eye, while the vegetables add freshness and vibrancy to this protein-rich plate.