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Pan-Seared Lamb with Quinoa and Roasted Root Vegetables

This hearty dish features tender lamb paired with nutty quinoa and seasonal roasted root vegetables, perfect for a cozy November dinner.

Main
Prep 20m · Cook 30m · Total 50m
11 ingredients

Emphasizing seasonal ingredients like root vegetables and lamb, this recipe connects to the themes of resourcefulness and financial strategies in the current climate. Utilizing the pan-searing technique highlights the flavors of the lamb, while the quinoa serves as a wholesome base, echoing the necessity of sustenance in challenging times. Inspired by Former Fed Official Violated Trading Rules, Disclosures Show and Is Your College Football Team Short of Cash? Sports Betting Can Help..

Instructions

  1. Preheat the oven to 200°C.
  2. In a baking dish, combine the sliced carrots, parsnips, and red onion. Drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast in the preheated oven for about 20 minutes or until tender.
  3. While the vegetables roast, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy.
  4. Season the lamb chops with minced garlic, chopped rosemary, salt, and black pepper on both sides.
  5. In a large skillet over medium-high heat, heat 1 tbsp of olive oil. Once hot, add the lamb chops and sear for about 4 minutes on each side for medium-rare, or until desired doneness.
  6. Remove the lamb from the skillet and let it rest for a few minutes.
  7. To serve, fluff the quinoa with a fork and divide it among plates. Top with the roasted vegetables and the pan-seared lamb chops.