Recipes
Menu
Lamb loin with butternut squash hash
Ingredients
Lamb Loin
- 2 ea. Lamb loin, boneless
- 16 oz. Butternut squash, diced, blanched (see below)
- 4 oz. Merguez sausage, diced
- 4 oz. Romesco
- 4 oz. Brussel sprouts, leaves
- 1/2 cup Spectrum® Organic Extra Virgin Mediterranean Olive
- Salt and Pepper
Butternut Squash
- 16 oz. Butternut squash, diced
- 4 cups water
- 2 tsp salt
Directions
Lamb Loin
- Add 1/2 cup Spectrum® Organic Extra Virgin Mediterranean Olive to a medium sauté pan over medium heat.
- Season the lamb with salt and pepper.
- Once the oil is smoking, sear the lamb on all sides and cook to desired temperature.
- In another pan over medium heat, sauté the merguez sausage in the remaining Spectrum® Organic Extra Virgin Mediterranean Olive until cooked through.
- Add the blanched butternut squash and cook for 2 minutes.
- Then add the Brussels Sprout leaves and season with salt.
- On a plate, lay out the butternut squash hash and slice the lamb loin into six pieces each.
- Spoon some of the romesco on top of the lamb and serve
Butternut Squash
- In a deep pan over medium-high heat, bring the water and salt to a boil.
- Add the squash and cook for 2 minutes.
- Fill a separate container with ice and water and blanch the squash in it to cool it down.
- Remove the squash from the water and place it in a sheet pan with parchment paper to dry.
Other recipes
Recipe
Olive oil poached salmon and spicy orzo risotto with kalamata olives and feta
A great at-home meal in under 25 min.
Get Recipe