Ingredients
Chocolate Mousse
- 2 oz Semisweet chocolate chips chopped
- 2 TBSP Unsalted butter
- 1/2 cup Heavy cream
- 1 TBSP Granulated sugar
- 1 tsp Vanilla extract
Roasted Butternut Squash & Arugula Flatbread
- 1 cup Butternut squash diced
- 2 tsp Extra-virgin olive oil
- Salt and pepper to taste
- 1/4 cup Gruyere cheese shredded
- 1/4 cup Fontina cheese shredded
- 1 Flatbread
- 1 TBSP Sesame seeds
- 1 cup Arugula
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
Spiced Lamb Chops
- 1 tsp Extra-virgin olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Ground coriander
- Salt and pepper to taste
- 4 Lamb chops
Vegetable Couscous & Mint Yogurt Sauce
- 2 TBSP Plain Greek yogurt
- 1/4 cup Fresh mint
- 1/2 TBSP Lemon juice
- 3 cloves Garlic large
- 1/2 cup Couscous
- 2 tsp Extra-virgin olive oil
- 1/4 cup Carrots diced
- 1/4 cup Zucchini diced
- 1/4 cup Green Peas
- 1/4 cup Onions diced
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
Instructions
- Prep the ingredients per the instructions above.
- For Chocolate Mousse: In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the melted chocolate mixture until well combined.
- Divide the chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set. Garnish with whipped cream or chocolate shavings before serving, if desired.
- For Roasted Butternut Squash & Arugula Flatbread: Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender.
- Sprinkle shredded Gruyere and Fontina cheese evenly over the flatbread crusts, leaving a border around the edges.
- Arrange the roasted butternut squash over the cheese. Sprinkle sesame seeds around the edges of the crust.
- Bake the flatbread in the oven for 10-12 minutes or until the crust is golden brown and the cheese is melted.
- In a small bowl, toss arugula with olive oil, lemon juice, salt, and pepper.
- Once the flatbread is cooked, remove it from the oven and top it with the dressed arugula. Slice and serve.
- For Spiced Lamb Chops with Vegetable Couscous & Mint Yogurt Sauce: In a bowl, mix olive oil, ground cumin, paprika, ground coriander, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for 30 minutes.
- Preheat a skillet over medium-high heat. Sear the lamb chops on both sides to your desired temperature.
- Add yogurt, mint, lemon juice, garlic, and salt and pepper to a food processor and blend until smooth. Adjust seasonings to taste, as desired.
- Prepare the couscous according to package instructions. Fluff with a fork.
- In a separate pan, sauté the diced carrots, zucchini, peas, and onions until tender.
- Mix the sparkling water and lemon.
- Serve the lamb chops with vegetable couscous, and sparkling water. Enjoy mousse for dessert.
Nutrition
Calories: 1085kcal | Carbohydrates: 93g | Protein: 26g | Fat: 70g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 485mg | Potassium: 1015mg | Fiber: 12g | Sugar: 26g | Vitamin A: 12825IU | Vitamin C: 63mg | Calcium: 536mg | Iron: 6mg

Spiced Lamb Chops
Ingredients
Chocolate Mousse
- 2 oz Semisweet chocolate chips chopped
- 2 TBSP Unsalted butter
- 1/2 cup Heavy cream
- 1 TBSP Granulated sugar
- 1 tsp Vanilla extract
Roasted Butternut Squash & Arugula Flatbread
- 1 cup Butternut squash diced
- 2 tsp Extra-virgin olive oil
- Salt and pepper to taste
- 1/4 cup Gruyere cheese shredded
- 1/4 cup Fontina cheese shredded
- 1 Flatbread
- 1 TBSP Sesame seeds
- 1 cup Arugula
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
Spiced Lamb Chops
- 1 tsp Extra-virgin olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Ground coriander
- Salt and pepper to taste
- 4 Lamb chops
Vegetable Couscous & Mint Yogurt Sauce
- 2 TBSP Plain Greek yogurt
- 1/4 cup Fresh mint
- 1/2 TBSP Lemon juice
- 3 cloves Garlic large
- 1/2 cup Couscous
- 2 tsp Extra-virgin olive oil
- 1/4 cup Carrots diced
- 1/4 cup Zucchini diced
- 1/4 cup Green Peas
- 1/4 cup Onions diced
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
Instructions
- Prep the ingredients per the instructions above.
- For Chocolate Mousse: In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the melted chocolate mixture until well combined.
- Divide the chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set. Garnish with whipped cream or chocolate shavings before serving, if desired.
- For Roasted Butternut Squash & Arugula Flatbread: Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender.
- Sprinkle shredded Gruyere and Fontina cheese evenly over the flatbread crusts, leaving a border around the edges.
- Arrange the roasted butternut squash over the cheese. Sprinkle sesame seeds around the edges of the crust.
- Bake the flatbread in the oven for 10-12 minutes or until the crust is golden brown and the cheese is melted.
- In a small bowl, toss arugula with olive oil, lemon juice, salt, and pepper.
- Once the flatbread is cooked, remove it from the oven and top it with the dressed arugula. Slice and serve.
- For Spiced Lamb Chops with Vegetable Couscous & Mint Yogurt Sauce: In a bowl, mix olive oil, ground cumin, paprika, ground coriander, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for 30 minutes.
- Preheat a skillet over medium-high heat. Sear the lamb chops on both sides to your desired temperature.
- Add yogurt, mint, lemon juice, garlic, and salt and pepper to a food processor and blend until smooth. Adjust seasonings to taste, as desired.
- Prepare the couscous according to package instructions. Fluff with a fork.
- In a separate pan, sauté the diced carrots, zucchini, peas, and onions until tender.
- Mix the sparkling water and lemon.
- Serve the lamb chops with vegetable couscous, and sparkling water. Enjoy mousse for dessert.
Nutrition
Calories: 1085kcalCarbohydrates: 93gProtein: 26gFat: 70gSaturated Fat: 36gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.5gCholesterol: 137mgSodium: 485mgPotassium: 1015mgFiber: 12gSugar: 26gVitamin A: 12825IUVitamin C: 63mgCalcium: 536mgIron: 6mg
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