Lamb,Quinoa and Fall vegetable Bowl using Boneless Leg

Ingredients

Honey-Thyme Dressing
1/4 cup apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon 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

1 lb Sun Raised Foods Boneless lamb leg sliced into thin strips
Salt and freshly ground pepper
Extra-virgin olive oil
1 delicata squash (unpeeled), halved lengthwise, seeded, and 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

Directions

To make the dressing: Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Heat a grill pan over medium-high heat. Slice the boneless lamb leg into two 1/2 inch steaks and season the lamb generously with salt and pepper and rub it with olive oil to lightly coat. Cook, turning once, until nicely charred on both sides and the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Set aside and tent with foil to rest for about 10 minutes, then cut against the grain into slices.

Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.

To assemble, put a scoop of the quinoa in the bottom of each bowl. Arrange the 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 dressing at the table.