Recipe Provided ByAmerican Lamb Board
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon-style 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
- 2 (6-ounce) American Lamb sirloin steaks
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 1 delicata squash (unpeeled), halved lengthwise, seeded, 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 fresh goat cheese
- 1/2 cup dried cranberries
For the Honey-Thyme Dressing: In a medium bowl, whisk together vinegar, honey, mustard, chopped thyme, salt and pepper. Slowly whisk in oil until emulsified.
Heat a grill pan over medium-high heat. Season American Lamb generously with salt and pepper; rub with olive oil to lightly coat. Cook, turning once, until nicely charred on both sides and internal temperature reaches 130°F to 135°F on an instant-read thermometer for medium-rare, about 5 minutes per side. Set aside; tent with foil to rest for about 10 minutes, then cut against the grain into slices.
Meanwhile, grill squash slices until tender and lightly charred on both sides, 8 to 10 minutes.
To assemble, put a scoop of quinoa in the bottom of each bowl. Arrange 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 Honey-Thyme Dressing at the table.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest