Meal: Roasted Lamb with Quinoa and Green Pea Salad

Ingredients:

• 500g roasted lamb leg (boneless)
• 1 cup quinoa
• 1 cup fresh green peas
• 1 large red onion
• 4 cloves garlic
• 1/2 cup fresh mint leaves
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200 degrees Celsius. Season the lamb with salt, pepper, and olive oil. Roast in the oven for 30 minutes or until cooked to your liking. Let it rest for 15 minutes.
2. While the lamb is roasting, rinse quinoa under cold water until the water runs clear. Cook the quinoa as per the package instructions.
3. Blanch the green peas in boiling water for 2 minutes, then drain and immediately refresh in ice-cold water.
4. Finely chop the red onion and garlic, then sauté in a pan with a bit of olive oil until golden brown.
5. In a large bowl, combine the cooled quinoa, green peas, red onion, garlic, lemon zest, and juice. Mix well!
6. Roughly chop the mint leaves and add them to your quinoa salad.
7. Cut the roasted lamb into thin slices and gently mix it into the salad. Season to taste.

Nutritional Information:

Calories: 580 Calories per serving. Protein: 42g, Fat: 23g, Carbs: 40g

Plating:

In a large, shallow dish, spread out the salad leaving some space in the center for lamb slices to be showcased. Lay the cut pieces of lamb across the salad in a decorative manner, ensuring they sit atop the salad for visibility. Garnish it with a few mint leaves, lemon zest, and a drizzle of olive oil. The final result is a beautifully vibrant, high protein meal, where the tender roasted lamb is the star, nestled in a bed of fresh, zesty quinoa-green pea salad.