Roasted Lamb stuffed with Quinoa and Spinach
Ingredients:
- Lamb (Leg or shoulder) – 1.5kgs
- Cooked Quinoa – 2 cups
- Spinach – 1cup (steamed and drained)
- Feta cheese – 1/2 cup
- Olive oil – 4 tablespoons
- Garlic cloves – 5 finely chopped
- Fresh Rosemary – 2 sprigs
- Salt and pepper
Cooking Instructions:
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the cooked quinoa, steamed spinach, feta cheese, chopped garlic, 2 tablespoons of olive oil, salt and pepper. Mix well until all the ingredients are well incorporated.
- Lay the lamb flat, season with salt and pepper, then spread the quinoa mixture evenly over the meat.
- Roll the lamb around the stuffing, then tie with kitchen twine to secure it.
- Place the stuffed lamb in a roasting pan. Drizzle with the remaining 2 tablespoons of olive oil and add fresh rosemary sprigs.
- Place the roasting pan in the preheated oven and roast for approximately 2 hours, or until the lamb’s internal temperature reaches 160°F for medium doneness.
- Allow the lamb to rest for 15 minutes before slicing.
Nutritional Contents per serving:
- Calories: 550kcal
- Protein: 60g
- Fat: 30g
- Carbs: 20g
Plating:
Cut the roasted lamb into thick slices exposing the colorful quinoa and spinach stuffing. Lay these slices diagonally across the plate, letting the vibrant stuffing be the star of the dish. You can garnish with a few fresh sprigs of rosemary at the side and a drizzle of the roasting juices over the top for added flavour. Complete the meal with a side salad or steamed vegetables. The dish should look rustic and inviting with the brightness of the stuffing contrasting the deep, rich color of the lamb.