Recipe Name: Mediterranean Stuffed Lamb Rolls

Ingredients:

• 8 thin slices of lamb leg (around 600g)
• 1 cup quinoa, cooked
• 2 cups spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts
• Zest of one lemon
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 sprig of rosemary

Nutritional Information:

Calories: 550

Protein: 62g

Fat: 27g

Carbs: 18g

Cooking Instructions:

1. Preheat your oven to 350°F (180°C). While waiting for the oven to heat up, prepare the stuffing by mixing together cooked quinoa, chopped spinach, feta cheese, pine nuts, lemon zest, minced garlic, and a little salt and pepper in a bowl.
2. Take your thin slices of lamb and lay them flat on a chopping board. Spread the stuffing evenly on each slice, making sure to leave a little room around the edges.
3. Roll up each slice tightly, taking care not to let the stuffing spill out, and secure each roll with a toothpick or butcher’s twine.
4. Heat the olive oil in a large, oven-safe pan over a medium-high heat. Add the lamb rolls and sear each one on all sides until they get a nice, golden color.
5. Add the sprig of rosemary to the pan and place it in the preheated oven. Cook for about 20–25 minutes or until the lamb is cooked to your liking.
6. Once done, let the lamb rest for a few minutes before slicing into thick medallions.

Plating:

Arrange several medallions on each plate, showing off the beautifully layered stuffing within. Spoon a bit of pan juices over the top for added flavor and a glossy finish. On the side, present a small salad or couscous to complement the Mediterranean feel of this dish. Garnish with a sprig of rosemary or a slice of lemon for a pop of color and hint to the tangy flavor profile of the meal. A plate of Mediterranean Stuffed Lamb Rolls should evoke warm, rustic vibes, highlighting the roll’s crispy exterior and juicy, flavorful center.