Lamb-leg Farro Protein Platter

Main Ingredient:

Lamb

Ingredients:

• 1 lamb leg (approx. 2.5 kg), bone in
• 3 cloves of garlic, minced
• 2 tablespoons of rosemary, chopped
• 3 tablespoons of olive oil
• Salt and pepper to taste
• 300g of cooked farro
• 2 cups of spinach
• 1 cup of red bell peppers, chopped

Nutritional Information:

• Calories: 650
• Protein: 55g
• Fat: 40g
• Carbs: 30g

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Rub the lamb leg with minced garlic, chopped rosemary, olive oil, and season with salt and pepper to taste.
3. Place the lamb leg in a roasting pan and roast in the pre-heated oven for about 1.5 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
4. While the lamb is roasting, prepare the farro as per packet instructions.
5. In a large pan, saute the spinach and red bell peppers in a little olive oil until they are slightly wilted.
6. Stir in the cooked farro to the pan, mixing it well with the sauteed vegetables.
7. Once the lamb is cooked and rested, slice the meat off the bone.

Plating:

On a large, warm serving platter, create a bed with the farro and vegetable mixture. Arrange the sliced lamb leg elegantly on top of the farro, allowing the grain texture and color to peek out from beneath the succulent lamb slices. The resulting visual should be a harmonious blend of rustic charm and gourmet finesse, an inviting platter bursting with flavors, and most importantly, high in protein while keeping those carbs in check.