Lamb Sirloin and Lentil Bowls with Roasted Squash and Goat Cheese
Servings: 4 | Prep: 20 min. | Cook: 25-30 min
Recipe provided by American Lamb Board and created by of Homemade.
Directions
The Marinade
- In a small bowl, combine the, minced garlic, chopped rosemary, chopped thyme, ground cumin, smoked paprika and olive oil.
The Lamb
- With 1/2 the marinade toss with the squash and the other half with the lamb loin cubes.
- Season generously with salt and pepper.
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper. Spread the squash mixture on the lined baking sheet and bake for 15 minutes.
- Remove the baking sheet from the oven and turn the squash over.
- Scatter the lamb loin cube over the baking sheet and bake for another 10-12 minutes.
Assemble and Serve
- To each bowl, add a handful of baby spinach or arugula.
- Top with 3/4 cup of cooked lentils. Top with roasted squash cubes and cooked lamb sirloin.
- Sprinkle with crumbled goat cheese, toasted pumpkin seeds, and chopped parsley.
- Serve with lemon wedges on the side for squeezing over the bowl.
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Ingredients
For the Sheet Pan Meal - 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 lb American lamb sirloin, trimmed and cut into 1-inch cubes
- 2 small or 1 large delicata squash, halved lengthwise, seeded
- sliced ½” thick
- Salt and freshly ground black pepper
For Assembly - 3 cups cooked lentils
- 2 cups baby spinach or arugula
- 4 oz goat cheese, crumbled
- 1/4 cup pepitas
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
