Lamb With Roast Pumpkin Salad Recipe

Recipe By Slurrp

This lamb with roast pumpkin salad is a delicious and healthy dish that combines tender lamb with roasted pumpkin, fresh greens, and a tangy dressing. The lamb is marinated in a flavorful mixture of herbs and spices, then grilled to perfection. The roast pumpkin adds a sweet and savory element to the dish, while the greens provide a refreshing crunch. Topped with a zesty dressing, this salad is a perfect balance of flavors and textures.

4.3
17 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Lamb With Roast Pumpkin Salad
plan
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ingredients serve

Ingredients for Lamb With Roast Pumpkin Salad Recipe

  • 1 pound Lamb Loin Chops
  • 2 tablespoon Olive Oil
  • 2 cloves Cloves Garlic, Minced
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cup Cubed Pumpkin
  • 2 cup Baby Spinach
  • 1/4 cup Thinly Sliced Red Onion
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Olive Oil
  • 1 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Lamb With Roast Pumpkin Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper.
  • STEP 3.Rub the lamb with the marinade mixture and let it sit for 10 minutes.
  • STEP 4.Place the lamb on the prepared baking sheet and roast in the oven for 20-25 minutes, or until cooked to your desired doneness.
  • STEP 5.While the lamb is roasting, prepare the salad by tossing the pumpkin, spinach, and red onion in a bowl.
  • STEP 6.In a separate bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 7.Once the lamb is cooked, let it rest for a few minutes before slicing.
  • STEP 8.Divide the salad onto plates and top with slices of lamb.
  • STEP 9.Drizzle the dressing over the salad and serve immediately.

Cooking Tips

  • Make sure to let the lamb rest before slicing to allow the juices to redistribute.
  • You can use any type of pumpkin or squash for this recipe.
  • Feel free to add other vegetables to the salad, such as roasted bell peppers or cherry tomatoes.

Storage and Serving

  • This dish is best served immediately after cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the lamb in a skillet over low heat and serve with the salad.
Nutrition
value
237
calories per serving
16 g Fat5 g Protein17 g Carbs9 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    5g
  • Carbs
    17g
  • Fiber
    9g

MacroNutrients

  • Carbs
    17g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    3mg
  • Vitamin A
    1099mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    115mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    2mg
  • Phosphorus
    163mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp