Mustard Lamb With Balsamic And Honey Butternut Squash Recipe

Name: Mustard Lamb With Balsamic And Honey Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash, peeled and cut into chunks; 3 tbsp honey; 2 tbsp balsamic vinegar; 2 tbsp coarse grain mustard; 1 tbsp chopped parsley; 1 lb lamb loin roast, trimmed; 3 tbsp oil; 1 cup crumbled feta cheese; 1 cup packed baby spinach leaves; 1 small red onion, thinly sliced

Servings: persons

1 lb butternut squash, peeled and cut into chunks
3 tbsp honey
2 tbsp balsamic vinegar
2 tbsp coarse grain mustard
1 tbsp chopped parsley
1 lb lamb loin roast, trimmed
3 tbsp oil
1 cup crumbled feta cheese
1 cup packed baby spinach leaves
1 small red onion, thinly sliced

1
Preheat the oven to 400u00b0F. Toss squash, 2 tbsp honey and 1 tbsp vinegar in a baking dish. Season to taste.
2
Bake for 20-25 mins until squash is tender and caramelized. Set aside.
3
Mix mustard and parsley in a small bowl. Brush over lamb to coat.
4
Heat 1 tbsp oil in a large skillet on high heat. Cook lamb for 4-5 mins each side, until cooked to desired doneness. Transfer to plate. Cover and let stand for 5 mins. Slice thinly.
5
Whisk remaining 2 tbsp oil, 1 tbsp honey and 1 tbsp balsamic vinegar. Toss lamb, squash, feta, spinach and onion in a large bowl. Drizzle with dressing.

1409

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb butternut squash, peeled and cut into chunks, 3 tbsp honey, 2 tbsp balsamic vinegar, 2 tbsp coarse grain mustard, and more.

Yes, Mustard Lamb With Balsamic And Honey Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard Lamb With Balsamic And Honey Butternut Squash

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