Lamb Chops With Roasted Squash & Chermoula

By ltrodrigu

Ingredients

• 8 lamb chops (about 2 pounds total)
• 3/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon roughly chopped fresh oregano leaves
• 1 medium butternut squash (about 1 1/2 pounds), seeded and cut into 1-inch cubes
• Kosher salt
• 1 tablespoon berbere spice mix or toasted cumin seeds
• 1 teaspoon light brown sugar
• 1 teaspoon chopped parsley
• 1 teaspoon chopped cilantro
• 1 small shallot, finely diced
• 1/4 teaspoon crushed cumin
• 1/4 teaspoon crushed coriander seeds
• 2 tablespoons Champagne vinegar

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 400 degrees. Toss lamb chops with 1 tablespoon oil, garlic and oregano. Set chops aside, at room temperature, at least 15 minutes.

Meanwhile, toss squash with ¼ cup oil, a pinch of salt, berbere spice mix and sugar. Spread squash out on a medium roasting pan and cook until caramelized and fork-tender, 25 minutes.

Make chermoula: In a medium bowl, whisk together parsley, cilantro, shallots, cumin, coriander, vinegar and ¼ cup oil until combined. Set aside.

Season chops on both sides with salt. Heat remaining oil until just beginning to smoke in a large sauté pan over medium-high heat. Working in batches if necessary, place chops in pan and cook until well browned, 3-4 minutes. Flip and cook until other side is browned and interior is medium-rare, about 2 minutes more.

Place 2 lamb chops and a helping of squash on each plate, then drizzle with chermoula.