When you crave something that feels both comforting and gourmet, these Herbed Lamb Cutlets with Lemon-Quinoa and Roasted Vegetables deliver beautifully. The combination of tender lamb, zesty grains, and caramelized vegetables brings a burst of Mediterranean sunshine to your table.

It’s simple enough for a weeknight yet elegant enough for entertaining. Every bite balances savory herbs, bright citrus, and wholesome textures that nourish and satisfy.

Let’s dive into how to bring this stunning dish together—from prep to plating.

Ingredients

• 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

Instructions

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.

Tips & Substitutions

• Swap proteins: Try chicken thighs or seared tofu for a lighter or vegetarian option.
• Boost flavor: Add a drizzle of balsamic glaze over the roasted veggies before serving.
• Make ahead: Cook quinoa and roast vegetables in advance for quick assembly during busy evenings.

Nutrition

Calories: 1310 kcal per serving

• Fat: 67g
• Carbohydrates: 84g
• Fiber: 17g
• Protein: 94g