Mediterranean Baked Lamb Chops with Root Vegetables

Ingredients

lamb loin chops

Vegetarianking oyster mushrooms torn into large piecessear longer for color and texture

12 chops1 1/2 lb

kosher salt

to taste

acorn squash

2

garlicpeeled and minced

18 cloves

extra virgin olive oil

1/2 cup

ground allspice

3 3/4 tsp

black pepper

3 tsp

sweet Spanish paprika

2 1/4 tsp

ground nutmeg

1 1/2 tsp

red onionhalved and thickly sliced

1 1/2 large

sweet potatopeeled and cubed

1 1/2 large

carrotspeeled and cut into large pieces

3

white wine vinegar

4 1/2 tbsp

honey

Veganmaple syrup

to taste1 1/2 tbsp

fresh parsley

for garnish

Method

1. 01Preheat oven to 400°F.
2. 02Salt lamb chops on both sides and set aside at room temperature.
3. 03Microwave acorn squash 1 to 2 minutes to soften. When cool, cut stem off, trim ends 1/4 inch, halve crosswise, scoop seeds, then cut each half into 1/2-inch rings.
4. 04In a large bowl, combine minced garlic, 1/3 cup olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp nutmeg.
5. 05Add acorn squash, onion, sweet potato, and carrots to marinade bowl, toss, transfer to large sheet pan, and season with salt.
6. 06To marinade bowl, add more olive oil, white wine vinegar, and remaining 1 1/2 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp nutmeg. Add lamb chops and toss to coat.
7. 07Place vegetables in oven and bake 15 minutes.15 min
8. 08Heat a little olive oil in a large skillet over medium-high heat until shimmering. Add lamb and brown on both sides, about 3 minutes per side.
9. 09Transfer lamb to vegetable pan and return to oven for 10 minutes until medium-rare to medium.10 min
10. 10Remove from oven and drizzle with honey. Garnish with parsley.
11. 11Rest 10 minutes before serving.10 min

Fits

• Gluten-free