Lamb Chops with Garlic & Rosemary
Full Recipe available at: Food Network
Since it was my first time making this, I followed the recipe exactly. I didn't really make any modifications that would warrant me writing out the steps in my own words. And did you know how wrathful food bloggers are when people just copy and paste recipes? I would NOT want to step on those toes. Next time I make this dish I will cook the sauce down a bit more, since we had a ton left over.
As for the squash, I halved two small acorn squashes and scooped out the seeds. Then I filled the hollows with a pat of butter and sprinkled kosher salt, brown sugar and cayenne pepper over the tops. After roasting the squash (with the cut side facing up) for 45-55 minutes in a 400 degree oven, I let it cool slightly. Then I scooped out all the flesh (don't lose any of that melted butter) and mashed it all together in a bowl. This turned out to be super flavorful and made the condo smell great to boot. Even Jack couldn't resist the call of the squash; he grabbed the peels out of the trash while we weren't looking! He usually only does that with ribs.
4 comments:
I really want to meet Jack one day. :)
Jim would like to come over the next time you cook this, hope that is okay. :)
xoxo,
The wife that doesn't like lamb so she doesn't cook it, but who is married to a guy who puffy hearts it.
Sophie and Caleb would like to make a playdate with Jack. Would you be willing to take him down here to the dog park one day with me and mboc? We could go eat somewhere afterwards that is dog friendly!
I have a butternut squash I have to eat. I've had it for some time. I hope it isn't black and rotted when I open it up.
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