Citrus Lamb Power Bowls

Disclosure: I’m excited to partner with Superior Farms for this post! As always, all opinions are my own.


I love a good power bowl- they’re gorgeous, trendy and a great way to pack in fruits, veggies and a variety of protein. They’re also a great excuse to use extra produce… aka “Everything but the kitchen sink” power bowl. I tend to do this with smoothies also… I know I’m not alone in this!

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.

Lamb is a nutritious powerhouse, with a variety of essential vitamins and mineral, including Vitamin B12, niacin, selenium, zinc and more. And did you know that 40% of the fat in lean lamb is actually monounsaturated fats? Lamb truly is a nutrition AND flavor powerhouse- the perfect protein source for a power bowl.


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 ;). 

In addition to Superior Farms being an employee owned company, they have a long-standing commitment to the well-being and care of their flock. Their sustainability efforts are impressive and I really enjoyed getting a sneak peak into the life of one of their farmers through a short (less than 3 minute) video clip!

Since I’m all about keeping it simple, here at KISS in the Kitchen, it doesn’t get any easier or delicious than generously coating a rack of lamb with herbs, then roasting it for a little over half an hour. While the lamb is roasting, you can assemble the bowls and knock out any dishes or recipe clean up (am I the only one that appreciates doing some dishes along the way?). A standard rack of lamb, about 7-8 chops, will take about 30-35 minutes depending on your personal preference (I prefer mine medium-rare or medium). I cooked these chops for about 32 minutes, but leave them in a little longer if you prefer yours cooked more*. Either way, this gives you ample time to assemble the gorgeous bowls!
*Using a thermometer is always advised and you can find the desired time and temperature info in the recipe below

Since it’s National Nutrition Month and we’re all about putting “Your Best Fork Forward”, this is the perfect dish. There’s so much color, flavor and nutrition in one gorgeous and easy-to-assemble bowl!

Click here to learn even more about Superior Farms and their inspiring story!

Print Recipe
5 from 1 vote

Citrus Lamb Power Bowls

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4


For the Lamb

  • 1 rack of lamb (about 1 1/2 – 2 lbs. 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

For the Lemon Quinoa Salad

  • 8 cups baby kale, spinach or greens of choice
  • 1 microwavable 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


  • 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.
  • 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. 
  • 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.
  • 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.
  • 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°-145°)
    Remove at 145°-155° for medium – medium well (should rise to 155°-165°)
  • After lamb has rested for at least 10 minutes, carve the chops and add 2 chops to each bowl. Enjoy!

Pin for later: 


38 Responses

    1. I hope you get to try it out! I used to be really intimidated by rack of lamb, but it’s actually super simple! Thanks for stopping by!

  1. While I am not a meat eater, all of the ingredients in this dish look fabulous and I bet I could swap in any other protein and love it as much as you do!

    1. You’re absolutely right, Kelly. Thanks for the kind comment, even though you’re not a meat eater! Have a great day!

  2. That rack of lamb looks amazing with all the herbs on there. And you’re right, you don’t often see power bowls with lamb in them. This looks great, thanks for sharing!

    1. Thanks, Kristina! I love how easy it is to coat with herbs and place in the oven! Hope you get to try a power bowl with lamb :).

  3. I love a good power bowl! I bet that citrus adds such a nice bright flavor to the meal!

    1. Thank you, Emily. Yes! The there’s lemon juice, zest, orange slices and even a little lemon pepper in the dish. Very bright and flavorful!

  4. I absolutely love the colors in this bowl! I definitely need to experiment more with lamb so I’m going to give this recipe a try!

  5. Lamb is one of my favorites but sadly my husband doesn’t agree. I need to try this anyway with my kids!

  6. Love to hear about a company’s sustainability efforts and that the flock is treated humanely! Great recipe!

    1. Thanks, Erin! That’s definitely important to me too. I really appreciate Superior Farms for this reason and many more. Thanks for stopping by!

    1. Thanks, Danielle! Definitely a man friendly meal that satisfies! But also a fam-friendly meal with the power bowl concept :).

  7. I love lamb! And you’re right, we don’t see it enough in recipes. I love the quinoa packet idea to make it fast. And you’ve got me at hummus and cucumber–I’ve got to make this!

    1. Thanks so much, Bridget! I’m glad you love all the different parts of the recipe and want to try it out! Please let me know if you do!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



recipe archive

work with shannOn


  • This field is for validation purposes and should be left unchanged.

Privacy Policy