Lamb chops with butter squash puree and pomegranate sauce

Lamb chops with butternut squash puree and pomegranate sauce – The juicy and delicious lamb comes perfectly with the light sour taste of the pormegranate sauce. Delicious dish and easy to make.


2 racks of lamb, loin meat trimmed into roughly 1-inch scraps and reserved for sauce (discard fat and save bones

2 tablespoons oil

1pinch freshly ground black pepper

¼  teaspoon chopped garlic

1 teaspoon finely chopped fresh oregano leaves

Lamb sauce (recipe follows)

Butternut squash purée

Lamb Sauce

1 tablespoon oil

½ yellow onion, peeled and chopped

1 celery stalk, chp

2 cloves garlic, chopped

1 large fresh bay leaf

Butternut Squash Purée

2 cups butternut squash juice, preferably freshly extracted

2 cups butternut squash, peeled and chopped

½ teaspoon salt

¼ pinch clove


  1. Heat oil in a sauté pan set over medium-high heat until it simmers. Season loins with salt and pepper and sear for 2 minutes on each side.
  2. Reduce heat to medium and add garlic and oregano to the pan. Start the process of cooking and basting the loins, turning them over and over, first on one side, then the other, as well as on both ends, tilting the pan slightly to scoop up oil.
  3. Continue turning and basting for about 7 minutes, until a cake tester inserted in the center of the loin and pressed feels warm, for medium-rare. Transfer loins to a cutting board to rest for 5 minutes.

Lamb Sauce

  1. In a heavy saucepan set over medium-high heat, heat oil until it shimmers. Add meat scraps, distributing evenly over pan’s bottom, and cook undisturbed for 2 minutes, until well seared. Turnover and sear for 2−3 minutes more, until well browned.
  2. Stir in onions, celery, and garlic and cook, stirring occasionally, for 3−4 minutes, until golden.
  3. Stir in oregano bay leaf,Bring to a simmer and cook 2 minutes, skimming often to remove impurities and fat that rise to the surface. Strain through a fine-mesh sieve into a measuring cup and reserve.

Squash Purée

  1. Cook the butternut squash juice, squash, and salt in a saucepan set over medium-high heat until the squash is completely soft, about 8−10 minutes.
  2. Transfer to a food processor and purée until smooth.
  3. Using a rubber spatula, press the purée into a bowl through a fine-mesh sieve. Keep warm until ready to plate.


  1. Heat 1 tablespoon butter in a small saucepan over medium-high heat until it bubbles.
  2. Add shallots and let them sweat for 1 minute, until translucent.
  3. Stir in reserved lamb sauce and bring to a boil.
  4. Whisk in remaining butter oregano salt, and pepper. Keep warm while assembling the dish.

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