Ingredients

• 300g lean lamb leg steaks
• 120g quinoa
• 1 red bell pepper, diced
• 1 zucchini, diced
• 150g cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 lemon, juice and zest
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa with 240ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. Pat the lamb steaks dry and season both sides generously with salt, pepper, and dried rosemary.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb steaks and cook for 3–5 minutes per side for medium-rare, or until cooked to your preference. Remove from the pan and let them rest.
4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the red onion and garlic for 2 minutes until fragrant. Add the diced bell pepper and zucchini and cook for 5–7 minutes until tender-crisp.
5. In a large bowl, combine the cooked quinoa, sautéed vegetables, and halved cherry tomatoes. Add the lemon juice, lemon zest, and dried oregano. Mix well and season with salt and pepper to taste.
6. Slice the rested lamb steaks and serve over the warm Mediterranean quinoa salad.

Tips & Substitutions

• Swap the protein: Try chicken breast or grilled halloumi for a lighter or vegetarian option.
• Add greens: Toss in baby spinach or arugula for extra color and nutrients.
• Make it spicy: A pinch of chili flakes or smoked paprika adds a warm kick.

Nutrition

Calories: 1370 kcal

Fat: 64g | Carbs: 96g | Fiber: 18g | Protein: 90g

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