Healthy Lamb Grain Bowl
Healthy Lamb Grain Bowl
Pan-seared lamb served in a bowl of toasted pumpkin seeds, delicata squash, goat cheese, cranberries, and quinoa. Oh, and it's all drizzled in a DIY Honey-Thyme Dressing. Can you say yum?This recipe is provided by the American Lamb Board.
Servings
4
Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 2 teaspoon finely chopped fresh thyme, plus whole sprigs for garnish
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 (6-ounce) american lamb sirloin steaks
- salt and freshly ground pepper
- extra-virgin olive oil
- 1 delicata squash (unpeeled), halved lengthwise, seeded, and cut into 1/4-inch thick slices
- 4 cup cooked quinoa
- 1 bunch tuscan kale, stems and thicker ribs removed, leaves thinly sliced
- 1/2 cup toasted pumpkin seeds (pepitas)
- 1/2 cup crumbled goat cheese
- 1/2 cup dried cranberries
Directions
- Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a grill pan over medium-high heat. Season the lamb generously with salt and pepper and rub it with olive oil to lightly coat. Cook, turning once, until nicely charred on both sides and the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Set aside and tent with foil to rest for about 10 minutes, then cut against the grain into slices.
- Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.
- To assemble, put a scoop of the quinoa in the bottom of each bowl. Arrange the squash, kale, pumpkin seeds, goat cheese, and dried cranberries over the quinoa.
- Place the sliced lamb on top. Garnish with thyme sprigs, and serve with the dressing at the table.