Impressive enough for weekend company, this colorful dish is nevertheless super-easy to cook using a single baking sheet, making it a perfect choice for a One-Pot Wednesday. Lamb chops cook quickly in the oven and are filled with naturally delicious flavor. When pomegranates are out of season, they can be replaced with dried cranberries. Pair this meal with a simple arugula salad and red wine or cranberry spritzers.
Lamb Chops with Feta-Pomegranate Topping and Squash
- 12 lamb rib or loin chops, each about 3/4 inch (2 cm) thick (about 2 1/2 lb. [1.25] kg total)
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1 acorn squash, about 1 1/2 lb. (750 g), halved, seeded and cut into 1/2-inch (12-mm) slices
For the feta-pomegranate topping:
- 2 oz. (60 g) feta cheese, crumbled
- 1/3 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
- 1/3 cup (1 1/2 oz./45 g) pomegranate seeds
- Grated zest of 1 lemon
- 1 tsp. olive oil
1. Preheat an oven to 375°F (190°C). Line a baking sheet with aluminum foil.
2. In a large bowl, combine the lamb chops with 3 Tbs. of the olive oil and the lemon zest and juice. Season well with salt and pepper and toss to coat evenly. Let the lamb stand at room temperature for about 15 minutes.
3. Pile the squash on the baking sheet. Drizzle with the remaining 2 Tbs. olive oil, season well with salt and pepper, and toss to coat. Spread the squash in a single layer and bake for 10 minutes.
4. Remove the squash from the oven and add the lamb chops all over the baking sheet. Bake until the squash is fork-tender and caramelized around the edges and an instant-read thermometer inserted into the thickest part of a lamb chop reaches 130°F (54°C), about 20 minutes. (Do not flip the lamb chops.)
5. While the lamb cooks, make the topping. In a small bowl, stir together the feta, parsley, pomegranate seeds, lemon zest and olive oil. Season with salt and pepper and set aside.
6. Remove the lamb from the oven, cover loosely with aluminum foil and let rest for 10 minutes. Place the lamb and squash on a platter and sprinkle with the topping. Serve immediately. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.