Oven-Roasted Lamb Loin Chops with Orange–Sage Pan Sauce + Butternut Squash & Onions
A fast, fragrant oven dinner with serious payoff: lamb loin chops roast quickly over sweet butternut squash and onions, while orange + sage turns into a glossy pan sauce. Weeknight-elegant without a pile of dishes.
Back to full listIngredients
- 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, sliced $0.69
- Olive oil 2 Tbsp, divided
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/3 cup $2.00 (sale)
- Honey (optional) 1 tsp
- Salt & black pepper to taste
Instructions
- Heat oven to 425°F. Toss squash + sliced onion with 1 1/2 Tbsp oil, salt, pepper. Roast 15 min.
- Season lamb chops with salt/pepper. Nestle onto pan; add garlic + sage. Roast 10–14 min more (135°F for medium-rare).
- Rest lamb 5–8 min.
- Simmer sauce on stove: broth + orange juice + zest (+ optional honey) 4–6 min to reduce. Whisk in remaining 1/2 Tbsp oil; season to taste.
- Serve lamb over squash/onions with orange–sage sauce.
Health notes: High protein; squash is fiber-rich and nutrient-dense. Moderate saturated fat (lamb). Lighten by trimming visible fat and using 1 Tbsp oil total.
Drink pairing: Rhône-style GSM blend, Syrah, Sangiovese.