Lamb Chops With Squash And Sage

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 1/2 cups water, divided
• kosher salt
• 2 tablespoons packed light brown sugar
• 12 fresh sage leaves
• 4 lamb chops, 3/4 to 1-inch thick (bone-in lamb loin (t-bone)
• 1 medium butternut squash, peeled, halved lengthwise and sliced crosswise
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon nutmeg, freshly grated
• 3/4 cup chicken broth
• 2 tablespoons fresh lemon juice (from 1/2 a lemon)

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 prepare the brine: place 5 cups of cold water in a large bowl.
• 3 next heat 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 of the sage leaves in a small saucepan; cook over medium high heat, stirring to dissolve the sugar and salt. add salt mixture to the bowl of cold water.
• 4 place the lamb chops in the brine for at least 10 minutes. chop 3 of the sage leaves and set aside.
• 5 now toss together (either in a large bowl or directly on your baking sheet) the squash, 2 tablespoons olive oil, and remaining 5 sage leaves. season with nutmeg and about 1/2 teaspoon of salt. roast until tender about 20 to 25 minutes (at 425 degrees f).
• 6 drain the lamb chops and pat them dry with paper toweling. in a large skillet, heat the remaining 1 tablespoon of oil over medium high heat. cook lamb chops to an internal temperature of 140 degrees, about 5 to 7 minutes per side (you can insert your meat thermometer in the side for a true reading).
• 7 to the skillet, add the chicken broth and remaining 1 tablespoon brown sugar, simmer, stirring, until reduced by half. this takes about 3 minutes. remove from heat and squeeze in the lemon juice, add the reserved chopped sage, and any salt to taste.
• 8 to serve: place a lamb chop on each of 4 plates. drizzle with the pan sauce. serve squash on the side.