Pan-Seared Lamb Loins with Spring Veg and Quinoa 🍽 Yield: 2 Servings ⏱ Total Prep Time: Approx 30 minutes 🔥 Cook Time: 45 minutes (varies for lamb doneness) Ingredients: 2 teaspoons @getgraza Sizzle olive oil 2 garlic cloves, grated or confit 1 cup quinoa 2 cups cooking liquid (water or broth) 1 cup fresh or frozen peas 1 lb fresh asparagus spears, chopped Salt and pepper, to taste Lamb Loins: 4-5 lamb loins 2 teaspoons whole coriander seeds 1 teaspoon whole black peppercorns 1 teaspoon whole fennel seeds 1 teaspoon whole cumin seeds 1 tablespoon marjoram 2 tablespoons salt 1 small shallot, minced 2 garlic confit cloves 2 cups beef or lamb stock 2 tablespoons balsamic vinegar (optional for pan sauce) Instructions: Prepare Quinoa: Rinse quinoa thoroughly. Sauté garlic in olive oil until fragrant, then add quinoa and season with salt. Add cooking liquid, bring to a boil, cover, and simmer for 20 minutes until tender. Blanch Vegetables: Boil salted water. Blanch asparagus for 2-3 mins and peas for 1-2 mins. Shock in ice water to preserve color. Prepare Lamb: Pat dry lamb loins. Toast and grind spices with salt and marjoram. Rub over lamb. Sear in a hot pan, 3 mins per side. Finish in a 330°F oven until desired doneness. Rest before slicing. Pan Sauce: Sauté shallots and garlic. Deglaze with balsamic vinegar, reduce. Add stock, simmer until thickened. Adjust Season and add pomegranate arils. Serve: Plate quinoa with vegetables, top with sliced lamb. Spoon over pan sauce. 🌿 Add fresh herbs like mint or dill. Buen provecho! #lambrecipes #aspargus #quinoa #springrecipe #cooking #healthyrecipe #protein #lamb #peas
