Seared Lamb with Minted Spaghetti Squash
Hanna Grene
Takes 30 minutes, serves 4
ingredients
- 1 small spaghetti squash, 3 lbs
- 3 tablespoons olive oil
- 4 small lamb shoulder chops, about 2.5 lbs
- 1/2 teaspoon ground cumin
- Kosher salt and pepper
- 4 scallions, thinly sliced
- 1/4 cup fresh mint, sliced
directions
- 1
Cut 1/2 inch from both ends of the squash and cut in half lengthwise. Microwave on a plate, cut side down, on high till tender. 10-12 minutes. Let cool for 5 minutes.
- 2
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook to the desired doneness. Lamb is always best on the rare side!
- 3
Scoop out and discard the squash seeds. With a fork, gently scrape the strands of squash flesh into a bowl. Toss with the scallions, mint, remaining 2 tablespoons of oil, 1/2 teaspoon salt and pepper. Serve with the lamb.
Source: Hanna Grene
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