Lunch

Lamb Shoulder Salad with Roasted Beet, Walnut and Yogurt Dressing

Name: Lamb Shoulder Salad with Roasted Beet, Walnut and Yogurt Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 pound lamb shoulder, cut into 2 thick steaks (1.25 inches); 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; 0.5 teaspoon black pepper; 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 3 medium beets, roasted, peeled, and cut into wedges; 0.5 cup plain whole-milk yogurt; 2 tablespoons tahini; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 0.5 cup toasted walnuts, chopped; 2 cups arugula; 2 tablespoons fresh mint, torn; Fleur de sel for finishing

Tender seared lamb shoulder slices rest on a bed of roasted beet, crispy walnut, and a silky yogurt-tahini dressing. A composed salad that demonstrates intermediate searing and temperature control, perfect for lunch with real substance.

580calper serving 42gprotein 32gcarbs 31gfat 15min prep 25min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this