Spiced Lamb Chops

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Prep Time: 2 hours
Cook Time: 45 minutes
Servings: 2
Calories: 2480kcal

Ingredients

Chocolate Mousse

  • 4 oz Semisweet chocolate chips chopped
  • 2 TBSP Unsalted butter
  • 1 cup Heavy cream
  • 2 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
  • 1/2 cup Gruyere cheese shredded
  • 1/2 cup Fontina cheese shredded
  • 1 Flatbread
  • 1 TBSP Sesame seeds
  • 1 cup Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice

Spiced Lamb Chops

  • 1 TBSP 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

  • 3/4 cup Plain Greek yogurt
  • 1 cup Fresh mint
  • 3 tbsp Lemon juice
  • 3 cloves Garlic large
  • 1 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
US Customary - Metric

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: 2480kcal | Carbohydrates: 156g | Protein: 135g | Fat: 147g | Saturated Fat: 73g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 53g | Trans Fat: 1g | Cholesterol: 504mg | Sodium: 985mg | Potassium: 2602mg | Fiber: 17g | Sugar: 47g | Vitamin A: 14741IU | Vitamin C: 77mg | Calcium: 1009mg | Iron: 17mg

Spiced Lamb Chops

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 2 hours
Cook Time 45 minutes
Servings 2
Calories 2480 kcal

Ingredients
 
 

Chocolate Mousse

  • 4 oz Semisweet chocolate chips chopped
  • 2 TBSP Unsalted butter
  • 1 cup Heavy cream
  • 2 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
  • 1/2 cup Gruyere cheese shredded
  • 1/2 cup Fontina cheese shredded
  • 1 Flatbread
  • 1 TBSP Sesame seeds
  • 1 cup Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice

Spiced Lamb Chops

  • 1 TBSP 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

  • 3/4 cup Plain Greek yogurt
  • 1 cup Fresh mint
  • 3 tbsp Lemon juice
  • 3 cloves Garlic large
  • 1 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: 2480kcalCarbohydrates: 156gProtein: 135gFat: 147gSaturated Fat: 73gPolyunsaturated Fat: 9gMonounsaturated Fat: 53gTrans Fat: 1gCholesterol: 504mgSodium: 985mgPotassium: 2602mgFiber: 17gSugar: 47gVitamin A: 14741IUVitamin C: 77mgCalcium: 1009mgIron: 17mg
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