Lamb Pomegranate Protein Powerhouse

Ingredients:

• 1 lb boneless lamb leg
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 large garlic cloves, minced
• 1/2 cup pomegranate juice
• 1/4 cup low-sodium soy sauce
• 1 tbsp ginger, grated
• 1 tbsp honey
• 1/4 cup fresh pomegranate seeds
• 2 cups of steamed broccoli
• 1 cup of cooked quinoa
• Fresh mint leaves for garnish

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the lamb with salt and pepper, then sear in a pan with olive oil over medium heat until browned on all sides. Once browned, place the lamb in a roasting pan.
3. In the same pan you used for the lamb, add the garlic and cook until fragrant. Add the pomegranate juice, soy sauce, ginger, and honey, then bring to a boil. Reduce the heat and simmer until the sauce has thickened.
4. Pour the sauce over the lamb in the roasting pan, then put the pan in the oven. Roast until the lamb reaches your desired level of doneness (about an hour for medium-rare).
5. While the lamb is roasting, steam your broccoli and cook your quinoa according to package instructions.
6. Once the lamb is done, let it rest for a few minutes before slicing.

Nutritional Info Per Serving (serves 4):

Calories: 550, Protein: 40g, Fat: 24g, Carbs: 35g

Plating:

Slice the lamb into thin pieces and fan them out on one side of the plate. On the other side, arrange a scoop of quinoa and a serving of steamed broccoli. Drizzle some of the pan juices over the lamb and sprinkle the fresh pomegranate seeds over everything for color and texture. Finish the plating with a garnish of fresh mint leaves on top of the lamb. The dish should showcase the beautiful, deep colors of the lamb and pomegranate seeds against the green broccoli and quinoa, offering an appealing and protein-packed visual presentation.