Recipe Name: Peppery Crusted Lamb Riblets with High-Protein Quinoa Salad
Ingredients:
For the Lamb:
- 1kg lamb riblets
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon sea salt
- 2 tablespoons olive oil
For the Salad:
- 1 cup dry quinoa, cooked as per package directions (this should yield 3 cups cooked quinoa)
- 1/2 cup chickpeas, cooked
- 1/2 cup green peas, steamed
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 cup spinach, chopped
- Juice of 1 lemon
- 1/4 cup feta cheese, optional
Cooking Instructions:
- Preheat the oven to 180°C (355°F).
- Dry your lamb riblets with a paper towel. Combine the crushed black peppercorns and sea salt, and rub this mix all over the lamb riblets.
- Heat the olive oil in a skillet over medium heat. Sear the riblets on all sides until they have a nice golden brown crust.
- Transfer the seared riblets to a baking tray and place it in the preheated oven. Cook for approximately 20 minutes for medium rare or until done to your liking.
- While the lamb is cooking, combine the cooked quinoa, chickpeas, green peas, cherry tomatoes, cucumber, and spinach in a large bowl. Squeeze over lemon juice and toss well to combine.
- Once cooked, allow the riblets to rest for about 10 minutes before serving.
Nutritional Information per Serving (4 servings):
- Calories: 440
- Protein: 50g
- Fat: 15g
- Carbs: 25g
Plating:
Start with a foundation of the high-protein quinoa salad, making sure to include all the colorful ingredients. Arrange two or three lamb riblets diagonally across the salad. If using, sprinkle feta cheese over the top for an enticing visual contrast. The dish should highlight the succulent appearance of the riblets and the vibrant colors of the salad, creating a balanced and appealing plate.