Tender, pan-seared lamb loin served over a warm, protein-packed salad of quinoa, lentils, and roasted vegetables, all brought together with a zesty lemon-mint dressing. A unique and satisfying high-protein meal.
Ingredients
- 300g lean lamb loin or chops, fat trimmed
- 75g dry quinoa
- 75g dry brown or green lentils
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 20ml olive oil
- 1 lemon, for juice
- 10g fresh mint, chopped
- 5g ground cumin
- 5g ground coriander
- Salt and freshly ground black pepper to taste
Instructions
- 1.Rinse the quinoa and lentils. In two separate small pots, cook the quinoa and lentils according to package directions. This usually takes about 15-20 minutes. Once cooked, drain any excess water and set aside.
- 2.Preheat your oven to 200°C (400°F). On a baking sheet, toss the diced zucchini, bell pepper, and half of the minced garlic with 10ml of olive oil, salt, and pepper. Roast for 15-20 minutes, until tender and slightly caramelized.
- 3.Pat the lamb dry and season generously on both sides with cumin, coriander, salt, and pepper.
- 4.Heat the remaining 10ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3-5 minutes per side for medium-rare, or until cooked to your preference. Remove from the pan and let it rest for 5 minutes before slicing.
- 5.In a large bowl, combine the cooked quinoa, lentils, roasted vegetables, sliced red onion, chopped mint, and the remaining minced garlic. Drizzle with the juice of one lemon and toss gently to combine.
- 6.Serve the warm quinoa and lentil salad onto two plates. Top with the sliced, rested lamb and enjoy immediately.
Nutrition Information
Why this recipe
This recipe is exceptionally high in complete protein from both lamb and quinoa, supporting muscle repair. The combination of lentils and vegetables provides abundant fiber for digestive health and sustained energy, making it a perfectly balanced, nutritious meal.
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