0.25 cup Apple cider vinegar
2 tbsp Honey
1 tbsp Dijon mustard
2 tsp Fresh thyme, freshly chopped
Whole thyme, garnish
0.50 tsp Salt
0.13 tsp Freshly ground black pepper
0.50 cup Extra-virgin olive oil
6 (2) American lamb sirloin steaks
Salt & freshly ground pepper
Extra-virgin olive oil
1 Delicata squash (unpeeled), halved lengthwise, seeded & cut into 1/4in thick slices
4 cups Cooked quinoa
1 Tuscan kale, stems & thicker ribs removed, leaves thinly sliced
0.50 cup Toasted pumpkin seeds (pepitas)
0.50 cup Fresh goat cheese. crumbled
0.50 cup Dried cranberries
1To make the dressing: Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
2Heat 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.
3Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.
4To 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.
Ingredients
0.25 cup Apple cider vinegar
2 tbsp Honey
1 tbsp Dijon mustard
2 tsp Fresh thyme, freshly chopped
Whole thyme, garnish
0.50 tsp Salt
0.13 tsp Freshly ground black pepper
0.50 cup Extra-virgin olive oil
6 (2) American lamb sirloin steaks
Salt & freshly ground pepper
Extra-virgin olive oil
1 Delicata squash (unpeeled), halved lengthwise, seeded & cut into 1/4in thick slices
4 cups Cooked quinoa
1 Tuscan kale, stems & thicker ribs removed, leaves thinly sliced
0.50 cup Toasted pumpkin seeds (pepitas)
0.50 cup Fresh goat cheese. crumbled
0.50 cup Dried cranberries
Directions
1To make the dressing: Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
2Heat 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.
3Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.
4To 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.
Pan-Seared American Lamb Sirloin with Quinoa and Vibrant Fall Veggies
