Pan-Seared Lamb with Mint-Quinoa & Roasted Asparagus
A vibrant and surprisingly quick dish featuring tender lamb steaks, a refreshing mint-infused quinoa salad, and perfectly roasted asparagus. An elegant weeknight meal packed with flavor and nutrients.
1100 calories
$10 per serving
$25 min
2 servings
quick-easy, any cuisine
Ingredients
- 300g lamb leg steaks, fat trimmed
- 100g quinoa
- 200ml water or vegetable broth
- 250g asparagus, tough ends trimmed
- 150g cherry tomatoes, halved
- 30ml extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, juiced
- 15g fresh mint, finely chopped
- Salt and black pepper to taste
Instructions
- 1.Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 200ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
- 2.While the quinoa cooks, preheat your oven to 200°C. On a baking sheet, toss the asparagus and cherry tomatoes with half of the olive oil, salt, and pepper. Roast for 10-12 minutes until tender.
- 3.Pat the lamb steaks dry and season generously with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare, or until cooked to your liking.
- 4.Remove the lamb from the skillet and let it rest for 5 minutes before slicing. In a small bowl, whisk together the lemon juice, minced garlic, and chopped mint for the dressing.
- 5.In a larger bowl, combine the cooked quinoa with the roasted vegetables. Pour the lemon-mint dressing over the quinoa mixture and toss to combine. Serve the sliced lamb alongside the quinoa salad.
Nutrition Information
51g
fat
80g
carbs
18g
fiber
80g
protein
Why this recipe
This is a nutritionally balanced meal, providing high-quality protein from lamb for muscle repair and iron for energy. Quinoa offers complete protein and fiber, while asparagus and tomatoes are rich in vitamins, minerals, and antioxidants for overall wellness.
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