Tender, pan-seared lamb loin served with fluffy, herb-infused quinoa and roasted asparagus. A sophisticated yet simple dish that is packed with flavor and heart-healthy nutrients, perfect for a balanced weeknight dinner.
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Malzemeler
- 2 lean lamb loin chops (approx. 125g each)
- 150g quinoa, rinsed
- 250g fresh asparagus, tough ends trimmed
- 200g cherry tomatoes
- 2 cloves garlic, minced
- 1 lemon
- 30ml extra virgin olive oil
- 1 small bunch fresh mint, finely chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the asparagus and cherry tomatoes with 15ml of olive oil, half the minced garlic, salt, and pepper. Roast for 15-20 minutes until tender.
- 2.While the vegetables roast, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 300ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Set aside.
- 3.Pat the lamb chops dry with a paper towel. Season both sides generously with salt, pepper, dried oregano, and the remaining minced garlic.
- 4.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3-4 minutes per side for a medium-rare finish. Adjust cooking time for your desired doneness. Let the lamb rest for 5 minutes before serving.
- 5.Fluff the cooked quinoa with a fork. Stir in the chopped fresh mint and the juice of half a lemon.
- 6.To serve, plate a generous portion of the herbed quinoa, top with a rested lamb chop, and arrange the roasted asparagus and tomatoes alongside. Garnish with a lemon wedge.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe supports heart health with lean protein from lamb and monounsaturated fats from olive oil. Quinoa and asparagus provide high fiber content, essential for healthy cholesterol levels, alongside vital vitamins and antioxidants.
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