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Lamb Chops with Spaghetti Squash and Pomegranates

4.80 from 5 votes
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Spaghetti Squash:
  • 1 Spaghetti Squash
  • 2 Tsp Olive Oil
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • Lamb Chops:
  • 1 Rack of Lamb 1.5 pounds
  • 3 Garlic Cloves
  • 1/4 Cup Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1 Tsp Dried Herbes de Provence
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Olive Oil
  • Other Ingredients:
  • Balsamic
  • Pomegranates
  • Parsley

Method
 

  1. Squash
  2. Preheat oven to 350°F.
  3. Peel and chop spaghetti squash.
  4. Rub olive oil over the squash and sprinkle salt and pepper.
  5. Roast squash in oven for 1 hour until tender.
  6. Remove from oven and use a fork to scrape the spaghetti squash strands.
  7. Lamb
  8. Cut rack of lamb into individual chops, wash and pat dry with paper towel.
  9. Mince garlic (or use a garlic press).
  10. Make marinade by whisking together the garlic, 1/4 cup olive oil, mustard, Herbes de Provence, salt and pepper.
  11. Add lamb chops to the marinade and coat both sides.
  12. Refrigerate lamb chops for 30 minutes.
  13. Heat olive oil in a cast iron pan.
  14. Place lamb chops in the pan and cook for about 3 minutes on each side, until the chops are cooked to your degree of doneness.
  15. Plating
  16. Use tongs to place the spaghetti squash on a plate.
  17. Top with the seared lamb chops.
  18. Drizzle balsamic and sprinkle with pomegranates and parsley.
  19. Season with salt and pepper to taste.