Mediterranean Herbed Lamb with Roasted Vegetable Quinoa

Mon Oct 27 2025

Mediterranean Herbed Lamb with Roasted Vegetable Quinoa

A vibrant and satisfying gluten-free bowl featuring tender herbed lamb, fluffy quinoa, and colorful roasted vegetables. A zesty lemon-herb dressing ties all the flavors together for a nutritious and delicious meal.

There’s something truly special about Mediterranean cooking — the harmony of fresh herbs, vibrant vegetables, and high-quality protein brings both nourishment and joy to the table. This Mediterranean Herbed Lamb with Roasted Vegetable Quinoa captures that essence beautifully, combining tender lamb with wholesome quinoa and roasted peppers, zucchini, and onions.

It’s a meal that feels elegant yet effortless, perfect for a weeknight dinner or a weekend gathering. The lemon-herb dressing drizzled over the warm ingredients adds brightness and ties everything together in one satisfying, nutrient-packed bowl.

Whether you’re looking for a new gluten-free favorite or a fresh twist on classic Mediterranean flavors, this recipe will quickly become a go-to in your kitchen.

Ingredients

300g lamb loin or leg steaks, trimmed of excess fat
120g uncooked quinoa
240ml water or vegetable broth
1 red bell pepper
1 medium zucchini
1/2 red onion
2 cloves garlic, minced
45ml extra virgin olive oil, divided
30ml fresh lemon juice
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Instructions

Preheat the oven to 200°C (400°F). Rinse the quinoa thoroughly and cook with 240ml of water or broth according to package directions. Fluff with a fork once done.
Chop the bell pepper, zucchini, and red onion into 2–3 cm pieces. Toss on a baking sheet with 15ml (1 tbsp) olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and slightly caramelized.
Season the lamb with salt, pepper, dried oregano, and half the minced garlic.
Sear the lamb in 15ml (1 tbsp) olive oil over medium-high heat for 3–5 minutes per side for medium-rare, or until desired doneness. Rest 5 minutes before slicing against the grain.
Whisk together the remaining 15ml (1 tbsp) olive oil, lemon juice, parsley, and remaining garlic to make the dressing. Season with salt and pepper.
Assemble by dividing quinoa and roasted vegetables into bowls. Top with sliced lamb and drizzle with the lemon-herb dressing. Serve warm.

Tips & Substitutions

Make it vegetarian: Swap the lamb for grilled halloumi or roasted chickpeas for a plant-based option.
Add more greens: Stir in baby spinach or arugula just before serving for extra freshness and nutrients.
Flavor boost: A sprinkle of crumbled feta or a few olives on top adds extra Mediterranean flair.