Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic
Entrées,  Gluten Free,  Our Favorites,  Recipes

Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic

A quick, flavorful marinade packs flavor into this simple yet elegant meal.

This was an improvised meal that ended up being a really big hit with my family! Even my 4-year-old was loving it – he took one bite and said, “Mommy! Can you make this EVERY day??”

Be still my heart.

Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic

The lamb marinated in a mixture of garlic, olive oil, Dijon, Herbes de Provence, salt and pepper while the squash roasts in the oven.

Then while the squash is cooling off a bit, the lamb is seared in a cast iron skillet until it gets a beautiful char on the outsides and stays nice and pink on the inside.

A drizzle of aged balsamic, some pomegranate arils and a bit of fresh parsley on top and this platter is ready to knock the socks off of everyone at the dinner table.

Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic

This would be a perfect holiday dinner. It’s easily doubled (or tripled) if you’re cooking for a crowd.

This meal will definitely be on the repeat list in my house!

Print

Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic

  • Yield: 3-4 Servings 1x

Description

A quick, flavorful marinade packs flavor into this simple yet elegant meal.


Scale

Ingredients

For squash:

  • 1 spaghetti squash, halved lengthwise, seeds removed
  • 23 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper

For lamb:

  • 1 Frenched lamb rack (8 bones, about 1.25 pounds total)
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried Herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons peanut oil

For serving:

  • Aged balsamic
  • Pomegranate arils
  • Chopped parsley

Instructions

  1. Preheat oven to 350°F.
  2. Roast squash: Place the squash halves on a baking sheet, cut sides up. Rub 1-2 teaspoons olive oil over the cut sides and sprinkle with salt and pepper. Roast in the preheated oven for 1 hour or until the squash is fork tender.
  3. Marinate lamb: While the squash is roasting, cut the lamb rack into individual chops (cutting all the way through the meat in between each bone) and pat dry. In a large, shallow bowl, whisk together garlic, 1/4 cup olive oil, Dijon, Herbes de Provence, salt and pepper. Add lamb chops and turn them over into the marinade to coat them. Let them sit in the marinade while the squash roasts (mine sat for about 30 minutes).
  4. When the squash is done cooking, remove from oven and set it aside while you cook the lamb chops.
  5. In a large, heavy skillet (preferably cast iron), heat peanut oil over medium-high heat. Place lamb chops in the hot oil and let sear, about 2-3 minutes per side, until they’re cooked to your desired degree of doneness.
  6. To serve, use a fork to gently scrape the strands of “spaghetti” loose from the squash skins. I’ve found that scraping crosswise (instead of lengthwise) produces more spaghetti-like strands, verses a big pile of mashed squash. Place the squash on a platter and top with the seared lamb chops. Drizzle with aged balsamic and sprinkle with pomegranate arils and parsley. Season with salt and pepper to taste. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Recipe Card powered by

3 Comments

Leave a Reply

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