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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
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.