chops and squash

The recipe for these lamb chops was inspired by a recipe from Barbara Fenzl of Les Gourmettes. Barb served lamb chops at her classes last week. I forgot to bring home a set of recipes from the class, but I remember that Barb’s marinade had cumin, coriander, and cayenne. I wanted to make something similar for my guys, so I made sure my spice rub had those three spices included.

Connor is home for spring break – unfortunately he has bronchitis and not much of an appetite. He went to the doctor yesterday and got a Z–Pak prescription, so hopefully, he’ll be feeling better … and hungry… soon!

The squash and lamb take the same time to prepare. First, preheat the oven, then make the spice rub and spread it on the meat. Get the squash into the oven while the lamb sits at room temperature. Take the squash from the oven to cool slightly while you grill the meat. Finally, scrape out the squash while the cooked meat sits.  The timing of these two together is perfect! Sit down and enjoy.

Grilled Spicy Lamb Chops and Spaghetti Squash

Spice Mix and Lamb
1 tablespoon olive oil
3 garlic cloves, peeled and minced
2 teaspoons Greek seasoning
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 loin lamb chops, trimmed of excess fat
Squash
1 medium spaghetti squash
Salt and freshly ground pepper to taste
1/4 teaspoon Greek seasoning

Spice Mix and Lamb: Place the oil, garlic, and all of the spices in a small bowl and stir until well blended.

Rub the spice mix into the chops, covering on all sides. Place in a baking dish; cover with plastic wrap and let sit at room temperature for 1 hour, or in the refrigerator for up to 3 hours. If refrigerated, take out to sit at room temperature for 30 minutes before grilling.

Preheat a grill to high, and reduce heat to medium. Place the chops on the grill, and close the cover.

Grill for about 10 minutes on each side, or until cooked through. Let sit for 8 to 10 minutes before serving.

Squash:  Preheat the oven to 400 degrees. Cut squash in half lengthwise; use a spoon to scoop out and discard seeds.

Place squash halves cut side down, in a Pyrex baking dish. Add water to measure 1/2 inch deep. Bake in preheated oven for 45 minutes.

Turn squash over; sprinkle with Greek seasoning, salt, and pepper bake for an additional 15 minutes or until tender; cool.

Scrape inside of squash with a fork to remove strands. Keep warm and serve alongside the chops.

Serves 4