Pan-Seared Lamb Chops with Roasted Acorn Squash

Pan-Seared Lamb Chops with Roasted Acorn Squash

Pan-Seared Lamb Chops with Roasted Acorn Squash and Artichoke Puree

October 21, 2015 -

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Paired with a Sour or American Brett

Pan-seared lamb chops with roasted acorn squash and artichoke puree is a fall-inspired dish that really packs some flavor. There are three components to this dish, but it is still so simple! A simple puree is made by blending artichoke hearts, mayo, Greek yogurt, olive oil, and essential seasonings and spices. Perfectly pan-seared and roasted lamb loin chops top the artichoke puree and are adorned by tender roasted acorn squash. Fresh parsley and basil finish the dish and add some much-needed freshness! These pan-seared lamb chops with roasted acorn squash celebrate the autumn season in every way possible!

Ingredients

  • 2 cans artichoke hearts, drained and rinsed (approximately 28 ounces)
  • 1/4 cup mayo
  • 1/4 cup Greek yogurt
  • 1/4 cup extra virgin olive oil (more as needed)
  • 1 tablespoon lemon juice (more as needed)
  • 1 teaspoon kosher salt
  • pinch of black pepper
  • 1 large acorn squash, cut in half, seeds discarded and sliced into 1-inch slices
  • 2 tablespoons olive oil
  • salt and black pepper
  • 6 lamb loin chops
  • salt and black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons chiffonade basil
Read the whole recipe on Cooking and Beer