Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~12–14 oz total (2 small chops) $13.49/lb (sale)
• Butternut Squash ~1 lb, peeled and cut into 3/4-inch cubes (or use 14 oz pre-cut cubes) $1.49/lb
• Simple Truth Organic® Yellow Onion 2 lb Bag 1 medium onion, sliced $2.99
• Simple Truth Organic® Sage 6–8 leaves (or 1/2 tsp dried) $2.49
• Organic Red Navel Oranges (or Navel oranges) 1 orange (zest + 1/3 cup juice) $3.99 (each listed)
• Garlic 2 cloves, smashed then sliced $0.69
• Olive oil 2 Tbsp, divided
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/3 cup $2.00 (sale)
• Honey 1 tsp (optional)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep and heat oven: Heat oven to 425°F. On a sheet pan, toss ~1 lb butternut squash cubes and 1 sliced medium onion with 1 1/2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of red pepper flakes (optional). Spread into an even layer.
2. Start roasting the veg: Roast squash/onion 15 min to get a head start.
3. Season lamb and add to pan: Pat dry ~12–14 oz lamb loin chops. Season with 3/4 tsp salt and 1/2 tsp pepper. Nestle chops on top of the partially roasted squash/onion. Scatter 2 sliced garlic cloves and 6–8 sage leaves around the pan. Roast 10–14 min more, until lamb hits 135°F (medium-rare) to 145°F (medium).
4. Rest lamb: Transfer chops to a plate and rest 5–8 min. Leave squash/onions on the pan to keep warm.
5. Make quick orange-sage pan sauce (stove): In a small saucepan, combine 1/3 cup chicken broth, 1/3 cup orange juice, zest of 1 orange, and 1 tsp honey (optional). Simmer 4–6 min until slightly reduced and glossy. Whisk in remaining 1/2 Tbsp olive oil; taste for salt/pepper.
6. Serve: Plate roasted butternut squash and onions. Top with rested lamb chops. Spoon orange–sage sauce over lamb and around the vegetables.