Citrus Lamb Power Bowls
Servings: 4
Ingredients
For the Lamb
- 1 rack of lamb (about 1 1/2 – 2 lbs. or 8 chops)
- 1 Tbsp dried parsley
- 1 Tbsp dried rosemary
- 1 tsp course ground black pepper
- 1 tsp lemon pepper
- 1 tsp roasted garlic powder
For the Lemon Quinoa Salad
- 8 cups baby kale, spinach or greens of choice
- 1 microwavable quinoa pouch (about 2 cups)
- 1/2 cup pomegranate arils
- 1 Tbsp fresh lemon zest + 1 Tbsp fresh lemon juice
- 1 1/2 Tbsp chopped mint
- 2 small or 1 large orange (navel or blood orange if you can find it!), peeled/sliced
- 1 large English cucumber, thinly sliced
- 1/2 cup hummus
Instructions
- Remove rack of lamb from the refrigerator and let rest for at least 30 minutes. The closer to room temperature the lamb, the more evenly it will cook.
- Preheat oven to 375°. Mix all the spices (parsley, rosemary, black pepper, lemon pepper and garlic powder) together in a small bowl. Generously coat the entire rack of lamb and place on broiler rack in a shallow pan. Cook lamb for 30-35 minutes, depending on desired doneness. See temperature recommendations below. Optional: Sear the edges of the rack of lamb for 1-2 minutes on each end prior to roasting.
- While lamb is roasting, prepare lemon quinoa salad. Heat quinoa (hopefully you grabbed a microwaveable pouch- it’s so much easier!) per package instructions and place in medium sized bowl. Add pomegranate seeds, lemon zest, lemon juice and mint.
- Place 4 bowls on counter. Create a bed of greens, approximately 2 cups, on the bottom of the bowl. Evenly divide quinoa salad, orange slices, cucumber slices and hummus.
- Remove lamb from oven after 30-35 minutes or desired temperature achieved. Cover lamb with foil and let rest for 10 minutes. The temperature will rise approximately 10 degrees.Remove at 130°-135° for medium-rare (should rise to 140°-145°)Remove at 145°-155° for medium – medium well (should rise to 155°-165°)
- After lamb has rested for at least 10 minutes, carve the chops and add 2 chops to each bowl. Enjoy!