Oven-Roasted Lamb with Quinoa & Veggie Stuffing

Recipe Name: Oven-Roasted Lamb with Quinoa & Veggie Stuffing

Ingredients:

• 1 boneless leg of lamb (around 2kg)
• 1 cup cooked quinoa
• 1 cup chopped spinach
• 1/2 cup chopped mushrooms
• 1/2 cup chopped red bell peppers
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

For the glaze:

• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 tablespoons soy sauce
• Zest and juice of one lemon

Cooking Instructions:

1. Preheat oven to 175°C (350°F).
2. In a bowl mix quinoa with spinach, mushrooms, bell peppers, garlic, and 1 tablespoon olive oil. Add salt and pepper to taste.
3. Unroll the leg of lamb and season inside with salt, pepper, rosemary and thyme. Spread quinoa mixture onto the lamb.
4. Roll up the lamb and tie with a string. Rub outside with remaining olive oil, then salt and pepper.
5. Place the lamb in a roasting pan and roast for 1 hour.
6. In a small bowl, mix together all the ingredients for the glaze. Brush lamb with the glaze, then return to oven for another 30 minutes, or until lamb is cooked to your liking.
7. Let lamb rest for 10 minutes before slicing.

Nutritional Values:

• Calories: 589
• Protein: 69g
• Fats: 29g
• Carbs: 20g

Plating:

Begin by cutting the lamb into thin slices and arranging them fan-like on one side of the plate, revealing the colorful vegetable and quinoa stuffing within. Draw attention to the cross-sectional view of the lamb by stacking two or three slices over each other. Tuck a sprig of fresh rosemary under the edges of the slices. On the other side of the plate, serve a portion of left-over quinoa and veggie mixture. Remember, the aim is to create an appealing color contrast between the rich, mouthwatering color of the lamb and the vibrant, contrasting hues of the stuffing. Sprinkle some additional herbs to garnish and a lemon slice parked on the side for a zestful finale.