Lamb Chops With Minted Spaghetti Squash

Seared Lamb Chops With Minted Spaghetti Squash
Jose Picayo
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
small spaghetti squash (3 pounds)
3
tablespoons
olive oil
4
small lamb shoulder chops (about 2 1/2 pounds; 1 inch thick)
1/2
teaspoon
ground cumin
kosher salt and black pepper
4
scallions, thinly sliced
1/4
cup
fresh mint leaves, torn

Directions

  1. Cut ½ inch from both ends of the squash and cut in half lengthwise.
  2. Microwave the squash on a plate, cut-side down, on high until tender, 10 to 12 minutes. Let cool for 5 minutes.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook the lamb to desired doneness, 4 to 5 minutes per side for medium-rare.
  5. Scoop out and discard the squash seeds. With a fork, gently scrape the strands of the flesh into a bowl.
  6. Toss the squash with the scallions, mint, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 325
  • Fat 18 g
  • Sat Fat 4 g
  • Cholesterol 68 mg
  • Sodium 597 mg
  • Protein 23 g
  • Carbohydrate 21 g
  • Fiber 5 g
What does this mean? See Nutrition 101.