Rosemary-Garlic Roasted Lamb with Mediterranean Vegetables

Preheat oven to 400°F (200°C).

In a small bowl, mix 1 tsp olive oil, 1 minced garlic clove, 3/4 tsp dried rosemary, 1/2 tbsp lemon juice, 1/2 tsp lemon zest, 1/8 tsp salt, and 1/8 tsp black pepper.

Rub the lamb chop with the herb mixture and let marinate while preparing other ingredients.

Rinse 1/3 cup quinoa under cold water. In a small pot, combine quinoa with 2/3 cup chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.

Cut 1/2 zucchini into 1/2-inch chunks, 1/2 red bell pepper into 1-inch pieces, and 1/4 red onion into wedges.

In a bowl, toss the zucchini, bell pepper, red onion, 6 cherry tomatoes, and 6 kalamata olives with 1 tsp olive oil, 1 minced garlic clove, 1/4 tsp dried rosemary, 1/8 tsp salt, 1/8 tsp black pepper, and 1/2 tbsp lemon juice.

Place vegetables on one side of a baking sheet. Place the marinated lamb chop on the other side.

Roast in the preheated oven for 20 minutes for medium-rare lamb (internal temperature 145°F) or longer if desired. Stir vegetables halfway through cooking.

Fluff the cooked quinoa with a fork and transfer to a serving plate.

Place the roasted vegetables alongside the quinoa and top with the lamb chop.

Garnish with 1 tbsp chopped fresh parsley and serve immediately.