Lamb Chops With Minted Spaghetti Squash

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Photo by Jose Picayo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 68 mg
    • Sodium 597 mg
    • Protein 23 g
    • Carbohydrate 21 g
    • Fiber 5 g

Ingredients

  1. Check 1 small spaghetti squash (3 pounds)
  2. Check 3tablespoons olive oil
  3. Check 4 small lamb shoulder chops (about 2 1/2 pounds; 1 inch thick)
  4. Check 1/2teaspoon ground cumin
  5. Check kosher salt and black pepper
  6. Check 4 scallions, thinly sliced
  7. Check 1/4cup 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.