I rarely see power bowls with lamb and since lamb pairs so nicely with Greek and citrus flavors, the vision for this bowl quickly came together. I’m especially excited about partnering with Superior Farms lamb. I appreciate their passion for bringing a sustainable, nutritious and delicious change of pace to the table.
I chose these gorgeous lamb chops for the power bowl, but incorporating ground lamb could be another easy and flavorful option. Plus, a single portion of lamb provides over half of your daily protein needs, making lamb an ideal choice for active individuals. This bowl is packed with bright and refreshing flavors, including this pomegranate, lemon and mint quinoa salad. I almost wanted to just serve some chops on a bed of this salad and call it a day (definitely an option for the future!), but I’m so glad I didn’t stop there. I think you will be too ;).
*Using a thermometer is always advised and you can find the desired time and temperature info in the recipe below
Time: 45 minutes
1 rack of lamb (about 1 1/2 – 2lbs 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
8 cups baby kale, spinach or greens of choice
1 microwaveable 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
1.) 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.
2.) 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.
3.) 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.
4.) 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.
5.) 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
Remove at 145°-155° for medium – medium well (should rise to 155°-165°)
6.) After lamb has rested for at least 10 minutes, carve the chops and add 2 chops to each bowl. Enjoy!