Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2 loin chops (about 12–16 oz total) $13.49 sale (1 lb)
• Organic Butternut Squash 1 lb (about 3 heaping cups, 1-inch cubes) $1.99/lb
• Organic Lacinato Kale 1 bunch (or ~6–8 packed cups chopped) $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp finely grated (optional but great) $5.99/lb
• Olive oil 2 1/2 tbsp, divided
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1 1/2 tsp (to taste)
• Ground cumin 1/2 tsp
• Smoked paprika 1/2 tsp
• Lemon 1/2 lemon (or 1 tbsp juice)
• Butter (optional) 1 tbsp (for finishing kale)

Instructions

1. Prep the squash: Heat oven to 425°F. Peel if needed, seed, and cut squash into 1-inch cubes. Toss on a sheet pan with 1 1/2 tbsp olive oil, 1/2 tsp salt, cumin, and smoked paprika. Spread in a single layer.
2. Roast: Roast 22–28 minutes, tossing once halfway, until browned and tender.
3. Prep the lamb: Pat chops dry. Season both sides with remaining 1/2 tsp salt and black pepper. Let sit at room temp while squash roasts (10–15 minutes).
4. Sear on the stove: Heat a skillet (cast iron preferred) over medium-high. Add 1 tbsp olive oil. Sear lamb 3–4 minutes per side for medium-rare (or 4–5 for medium), depending on thickness. If you like, add 1 tsp grated ginger to the pan in the last minute for a fragrant hit.
5. Rest: Transfer lamb to a plate and rest 5 minutes.
6. Wilt the kale: In the same skillet (lower heat to medium), add minced garlic and cook 20–30 seconds. Add chopped kale plus 2–3 tbsp water and a pinch of salt. Toss and cover 2 minutes, then uncover and cook 2–3 minutes more until tender. Finish with lemon juice and optional 1 tbsp butter.
7. Serve: Plate lamb with roasted squash and garlicky kale. Spoon any pan juices over the chops.