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Serves 4


8 Lamb Loin Chops

2 Delicata Squash

2 Tsp Maharaja Curry

1 Tsp Zahtar

2 Tbsp Olive Oil

1 Tbsp Butter

2 Cups Cooked White Rice

2 Tbsp Butter

2 Cups Arugula

1 Red Bell Pepper, chopped

1 1/2 Cup Sliced Mushrooms

3/4 Cup Shredded Parmesan


Preparation


Preheat oven to 350.


Liberally season the lamb chops on both sides with the 2 tsp Maharaja Curry.  Let sit at room temp for 30 minutes. 



Rinse the Delicata Squash  well.  Cut in half lengthwise and scrape out seeds.  Cut into 1/2” slices.  Sprinkle both sides with 2 tsp olive oil and 1 tsp Zahtar.  Bake in oven for 25 minutes.  Cut half of the squash into bite size pieces.  Keep both cuts warm.



Heat a large skillet to medium and add remaining olive oil and 1 tbsp butter, when butter is melted add lamb chops.  Cook chops about 7 to 8 minutes per side for medium rare.  Cover loosely and let rest 10 minutes.


To make the Faux Risotto fluff the cooked hot white rice gently as you add butter with a silicone scraper/spoon.  Quickly sauté the sliced mushrooms and bell pepper till hot.  Place the hot rice in a bowl, add sautéed vegetables, the cut squash, arugula and shredded parmesan and fold.  


To serve plate 2 chops, 1 cup Faux Risotto and sliced squash.  If desired, add a small amount of mint jelly.


Enjoy!

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