Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat dry 1¼ pounds lamb loin chops and season all over with 1¾ teaspoons Morton kosher salt flakes. Let them stand while you prepare the squash, about 15 minutes.

2. 2.

   Peel and seed 1½ pounds whole butternut squash, then cut the approximately 1 pound prepared flesh into ¾-inch cubes. Toss on a large rimmed baking sheet with:

   • 2 tablespoons olive oil
   • ½ teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • 1 teaspoon Morton kosher salt flakes

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender with browned edges.

3. 3.

   While the squash roasts, finely mince 3 garlic cloves, keeping 2 cloves separate from 1 clove. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice. Chop enough fresh mint leaves to measure 2 tablespoons.

4. 4.

   Make the tahini yogurt by whisking together:

   • ½ cup plain Greek yogurt
   • 2 tablespoons tahini
   • 1 minced garlic clove
   • 2 tablespoons lemon juice
   • ⅛ teaspoon Morton kosher salt flakes

   Whisk in 1–2 tablespoons water, as needed, until smooth and spoonable. Set aside.

5. 5.

   Mix a spice rub using:

   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 teaspoon ground cumin
   • ½ teaspoon ground allspice
   • ½ teaspoon black pepper

   Rub this mixture over the salted lamb chops.

6. 6.

   When the squash has about 12 minutes left, heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the seasoned chops. Sear for 3–4 minutes per side, lowering the heat if the garlic starts to darken. Briefly hold the chops on their fatty edges with tongs to brown them. Pull the lamb at 135°F in the center, avoiding the bone, and rest on a plate for 5 minutes.

7. 7.

   Spread the tahini yogurt across two dinner plates. Arrange the roasted squash beside it and place the rested lamb chops partly over the sauce. Spoon any resting juices over the lamb and scatter the 2 tablespoons chopped mint over both plates.

Want more detail? See the temperature guide.