Prep Time
20 min
Cook Time
25-30 min
Total Time
45-50 min
Servings
4
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 and
- 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
Directions
1. Make the marinade:
In a small bowl, combine the, minced garlic, chopped rosemary, chopped thyme, ground cumin, smoked paprika and olive oil.
2. Season the American lamb and squash:
Toss 1/2 the marinade with the squash and the other half with the lamb loin cubes. Season generously with salt and pepper.
3. Roast:
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.
4. 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.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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