Recipe

Lamb Chops With Butternut Squash And Persillade Recipe

Add Step-by-Step Photos	Pinkofperfection / All my dishes 5 months, 2 weeks ago I feel bad about the butternut squash, I really do. It doesn't exactly scream springtime. Trouble is, ever since I saw Elise's combination of lamb shanks and butternut squash, I haven't been able to stop thinking about this heavenly-sounding combination. ... More Prep:10m Cook:15m Servings:2	Pinkofperfe
	easy weeknight quick dinner

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Ingredients

2 lamb shoulder chops, 6-8 ounces each

20 ounce package peeled butternut squash chunks or a 12 ounce package frozen pureed squash

2 zucchinis, sliced thinly into rounds

olive oil

1/4 cup finely minced parsley

1/4 cup finely minced garlic

Directions

Place squash chunks in a largish saucepan and cover with water. Bring water to a boil, reduce heat, and simmer for 10-15 minutes until fork tender. Drain, mash, and season with salt and pepper. (Unless you go totally bananas for the stuff, there will most likely some squash leftover -- 20 ounces is a quite a bit for two people.) If using frozen squash, prepare according to package instructions.

Meanwhile, heat 1 teaspoon olive oil in a small pan over moderately high heat, and cook zucchini, stirring every few minutes, until soft and browned in spots, about 10 minutes total.

Heat 1 tablespoon olive oil in another small pan (okay, one drawback to this recipe is that we've already got three dirty pots and pans...) and sear lamb chops, 2 minutes on each side for medium rare. Remove to plate and cover to keep warm. Combine the parsley and garlic and throw into the hot pan. Shake and stir for about 15-20 seconds or just until garlic is aromatic. Serve up butternut squash, zucchini, and lamb, with persillade on top.

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Comments

legoflamb 5 months, 2 weeks ago said:
Interesting recipe, simple with nice savory flavors. And squash is surely a fine thing to pair with lamb chops. Yum, saved!

trigger 5 months, 2 weeks ago said:
I have some Butternut Squash from my garden that I keep in my root cellar, it would work wonderfully with your recipe. Your Lamb looks perfectly done nice and pink.

Michael

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