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.