Lamb Grain Bowl

Tuscan kale, quinoa, and lamb combine perfectly in this easy-to-make bowl
Contributor
american lamb grain bowl

Courtesy of the American Lamb Board

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.

4
Servings
836
Calories Per Serving
Deliver Ingredients

Ingredients

For the Honey-Thyme Dressing:

  • 1/4 Cup apple cider vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • 2 Teaspoons 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

For the Lamb Grain Bowl:

  • 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 Cups 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

For the Honey-Thyme Dressing:

Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the Lamb Grain Bowl:

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.

Nutritional Facts

Total Fat
52g
74%
Sugar
24g
27%
Saturated Fat
30g
100%
Cholesterol
29mg
10%
Carbohydrate, by difference
74g
57%
Protein
23g
50%
Vitamin A, RAE
125µg
18%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
539mg
54%
Choline, total
55mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
127µg
32%
Iron, Fe
8mg
44%
Magnesium, Mg
241mg
75%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
682mg
97%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
169mg
11%
Thiamin
1mg
91%
Water
173g
6%
Zinc, Zn
5mg
63%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.