Lambchetta with Quinoa Spinach Stuffing

Main Ingredient

Lamb (lamb tenderloin)

Ingredients

• 500 grams of lamb tenderloin
• 1 cup of cooked quinoa
• 1/2 cup of chopped spinach
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 medium onion, chopped
• Salt and pepper to taste
• 1 lemon for zest and juice
• 5-6 fresh rosemary sprigs
• Kitchen twine
• Aluminium Foil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat one tablespoon of olive oil in a pan, add garlic and onion until they soften.
3. Add the chopped spinach and cooked quinoa, stir until combination is thoroughly mixed. Season with salt, pepper, and lemon zest. Set this stuffing aside.
4. Lay out the lamb tenderloin flat and add a layer of the stuffing mixture. Roll it tightly and secure with kitchen twine.
5. Heat the remaining tablespoon of oil in the pan, add the stuffed lamb tenderloin in there, browning it evenly on all sides.
6. Transfer the lamb to a roasting dish with the rosemary sprigs. Squeeze some lemon juice on top and roast for about 20 minutes for a medium rare finish. (If a different level of doneness is preferred, adjust time accordingly)
7. Let it rest for 10 minutes before slicing into thick medallions.

Nutritional Information per serving

Calories: 500, Proteins: 56g, Fat: 25g, Carbs: 20g

Plating

On a clean, warm plate, arrange 3 to 4 medallions of the Lambchetta per serving. Carefully arrange one rosemary sprig as an aromatic garnish. Highlight the beautiful spiral of the quinoa spinach stuffing by placing the medallions in a way that showcases the cut side. A squeeze of fresh lemon juice just before serving adds a final gloss to the dish and heightens its visual appeal. This meal is best served warm and should look appetizing, fresh and vibrant, exuding the aromas of the roasted lamb and spinach-quinoa stuffing.