Herbed Lamb Cutlets with Lemon-Quinoa and Roasted Vegetables
A vibrant and nutritious Mediterranean-inspired dish featuring tender lamb cutlets, fluffy lemon-infused quinoa, and colorful roasted vegetables. A perfect balanced meal for any night of the week.
1310 calorieën
$7 per portie
$30 min
2 porties
nut-free, any cuisine
Ingrediënten
- 300g lean lamb cutlets (about 4)
- 100g quinoa
- 1 medium zucchini (approx. 200g), chopped
- 1 red bell pepper (approx. 150g), chopped
- 150g cherry tomatoes
- 2 cloves garlic, minced
- 1 lemon
- 30ml olive oil
- 1 tsp dried oregano
- Small handful fresh mint, chopped
- Salt and black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped zucchini, bell pepper, and whole cherry tomatoes with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- 2.While the vegetables are roasting, rinse the quinoa thoroughly. In a small pot, combine the quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed.
- 3.Pat the lamb cutlets dry with a paper towel. Season them generously on both sides with salt, pepper, dried oregano, and half of the minced garlic.
- 4.Heat the remaining 15ml of olive oil in a frying pan over medium-high heat. Carefully place the lamb cutlets in the pan and cook for 2-3 minutes per side for a medium-rare finish. Let them rest for a few minutes before serving.
- 5.Once the quinoa is cooked, fluff it with a fork. Stir in the juice of half a lemon, the remaining minced garlic, and the chopped fresh mint.
- 6.To serve, divide the lemon-quinoa between two plates. Top with the roasted vegetables and place the herbed lamb cutlets alongside. Squeeze the remaining lemon half over the lamb and vegetables.
Voedingsinformatie
67g
fat
84g
carbs
17g
fiber
94g
protein
Waarom dit recept
This recipe offers a balanced meal, rich in high-quality protein from lamb for muscle support. Quinoa provides complex carbohydrates for sustained energy and fiber, while the colorful vegetables deliver essential vitamins, minerals, and antioxidants.