Lunch

Lamb Shoulder Salad with Roasted Beet, Walnut & Yogurt Dressing

Name: Lamb Shoulder Salad with Roasted Beet, Walnut & Yogurt Dressing
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 12 oz lamb shoulder, sliced ⅛-inch thick against the grain; Sea salt and cracked pepper; 2 tsp olive oil; 2 medium roasted beets (from a package or pre-roasted), sliced into thin wedges (about 1 cup); 3 cups arugula; ¼ cup Greek yogurt; 1 tbsp walnut butter; 1 tsp Dijon mustard; ½ tsp sherry vinegar; 1 tbsp toasted walnuts, roughly chopped; 1 tsp fresh thyme leaves

Lamb shoulder is sliced thin and pan-seared until pink inside and crispy at the edges, then laid over a tangle of arugula and roasted beet slices. A whipped yogurt dressing (spiked with walnut butter and Dijon) pulls everything together. The warm-cold contrast and earthy sweetness feel decidedly autumn.

345cal 29gprotein 20gcarbs 17gfat 15min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Meals Under 400 Calories Meals Under 500 Calories