Juicy, herb-infused lamb patties served with fluffy quinoa and a medley of earthy roasted root vegetables. A wholesome, complete meal that's naturally gluten-free and packed with flavor.
Ingredients
- 300g ground lamb
- 100g quinoa, rinsed
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 red onion, cut into wedges
- 2 cloves garlic, minced
- 15g fresh mint, finely chopped
- 15g fresh parsley, finely chopped
- 30ml olive oil
- 1 lemon, for juice
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrot, parsnip, and red onion with 15ml of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- 2.While the vegetables roast, cook the quinoa. In a small pot, combine the 100g of rinsed quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until all the water is absorbed.
- 3.In a medium bowl, combine the ground lamb, minced garlic, chopped mint, parsley, ground cumin, and a generous pinch of salt and pepper. Mix gently with your hands until just combined, then form into 4-6 small patties.
- 4.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side until they are browned and cooked to your liking.
- 5.To serve, divide the fluffy quinoa and roasted root vegetables between two plates. Arrange the warm lamb patties on top and finish with a fresh squeeze of lemon juice.
Nutrition Information
Why this recipe
This dish is a powerhouse of nutrition. Lamb provides high-quality protein and iron, while quinoa offers all nine essential amino acids and fiber. The roasted root vegetables are rich in vitamins, minerals, and antioxidants for overall well-being.
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