Lamb Protein Powerhouse
Ingredients:
- 8 lamb chops (800 grams)
- 8 garlic cloves, minced
- 2 tablespoons rosemary, chopped
- 2 tablespoons of olive oil
- 2 large eggplants (600 grams)
- 1 cup uncooked quinoa (170 grams)
- 1 large red onion, chopped
- 1 bell pepper, chopped
- 200 grams of baby spinach
- Salt and pepper to taste
Cooking Instructions:
- Marinate the lamb chops with garlic, rosemary, olive oil, salt, and pepper. Let it rest for 30 minutes.
- Preheat your grill (or grill pan) to medium-high heat. Cook the lamb chop for about 4 minutes each side for medium-rare or longer until desired doneness.
- While the lamb is cooking, slice the eggplants into thin rounds and grill them for about 2-3 minutes on each side. Set aside.
- Rinse your quinoa under cold water till the water runs clear. Bring a pot of water to a boil, add your rinsed quinoa, and cook until all the grains have turned from white to transparent.
- In a pan, sauté chopped red onion and bell pepper until softened, then add cooked quinoa, stir until well combined. Lastly, add the baby spinach until slightly wilted.
- Once everything is ready, serve the quinoa salad with grilled eggplant and lamb chop on top.
Nutritional information (per serving):
- Calories: 550
- Protein: 62 g
- Fat: 25 g
- Carbs: 28 g
Plating:
Start by laying down a foundation of quinoa salad on a clean, large plate, top it with slices of your grilled eggplant. Finally, place two grilled lamb chops on top of the eggplant. The meal should showcase the inviting browned lamb chops on the top layer, the vibrant colors of the quinoa salad and eggplant peeking from beneath, and sprinkled with the remaining chopped rosemary as a final touch. The goal is to have a high-protein, colorful, and well-balanced presentation.