Lamb Pops with Quinoa Tabbouleh

Main Ingredient: Lamb

Ingredients:

For the Lamb Pops:

• 8 lamb rib chops (approx 400g)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 teaspoons of rosemary
• 2 cloves of garlic finely chopped

For the Quinoa Tabbouleh:

• 1 cup of cooked quinoa
• 1 cucumber finely diced
• 2 tomatoes finely diced
• 1/2 cup of freshly chopped parsley
• 1/4 cup of freshly chopped mint
• 2 tablespoons of olive oil
• Juice of 1 lemon
• Salt to taste

Cooking Instructions:

1. Preheat your grill to medium heat.
2. Season lamb chops with olive oil, rosemary, garlic, salt, and pepper. Allow the lamb to sit for at least 15 minutes so the seasonings absorb into the meat.
3. While lamb is marinating, prepare quinoa tabbouleh. Start with the cooked quinoa and add diced cucumber, tomatoes, parsley, mint, olive oil, lemon juice, and salt. Mix the ingredients and let it sit to allow the flavors to combine.
4. Grill the seasoned lamb chops for 3-4 minutes each side until medium or to your liking.
5. Allow lamb pops to rest for a few minutes before serving.

Nutrition Contents per Serving:

• Calories: 387 kcal
• Protein: 25.3g
• Fat: 27.7g
• Carbs: 10.8g

Plating:

Use a clean, wide plate for plating. Place a hearty scoop of quinoa tabbouleh on one side of the plate, shaping it into a neat mound. Next to this, arrange the lamb pops in an alternative vertical and horizontal method. This will give height and visual interest to the dish. For a pop of color and freshness, garnish with a sprig of mint or parsley on top. The lamb pops should be glossy and retain a rich, appetizing color and the Tabbouleh should be vibrant and fresh. This composition allows each component of the dish to shine individually, while also working together as a whole.