Lamb Chops with Pomegranate Gremolata
- 1 whole Butternut Squash, Roughly Chopped, Peeled, Seeded, And Or Other Winter Squash
- 4 whole Large Carrots, Roughly Chopped, Peeled And
- 1 cup Low Sodium Chicken Broth
- 13 cups Crumbled Goat Cheese
- 4 whole Petite French-cut Lamb Chops, Fat Trimmed
- 1 pinch Sea Salt, (more To Taste)
- 1 pinch Black Pepper, Freshly Ground, More To Taste
- 2 teaspoons Olive Oil
- 1 whole Lemon, Zest Only
- 1/2 cups Parsley, Coarsely Chopped
- 1/2 cups Pomegranate Seeds
DirectionsFor the carrot mash: Add squash, carrots, and chicken broth into a medium saucepan.
Bring to a boil over high heat and then lower to a simmer.
Simmer 20 minutes or until squash and carrots are tender and easy to poke with a fork.
Use a potato masher or an immersion blender to puree squash, carrots, and chicken broth.
Divide among four serving dishes and sprinkle evenly with goat cheese.
Lightly season lamb chops with sea salt and black pepper.
Heat half of the olive oil in a large skillet over medium-high.
Add bone-up chops into the pan and cook about 2 minutes or until browned.
Cook on each side for about 1 minute to brown all over.
Flip chops bone-down and cook an additional 3 minutes for medium-rare or longer if desired.
Transfer to two plates and set aside.
For the gremolata: In a small bowl, combine remaining half of the olive oil, lemon zest, parsley, and pomegranate seeds.
Season to taste with sea salt and black pepper.
Top each lamb chop with a generous amount of gremolata and serve immediately.