From prep to table in about 30 minutes!
I arrived back from the gym last night with the intention of making ratatouille yet realized I did not have the time nor the energy for all the chopping involved so I scoured the refrigerator for a simpler meal idea that I could bang out in about 30 minutes.. This salad is packed full of nutrients and is a simple, yet satisfying side to the lamb chops.
I have never really liked lamb chops as every time I have eaten them they have been tough, thanks Jamie Oliver for providing a simple, (and odor free) way to cook tender chops!
Ingredients (Serves 2 with leftover salad)
- 2 Fresh lamb chops
- Bunch Tuscan kale, washed
- 1/2 avocado
- 1 whole pre cooked beet, diced
- 1/2 small butternut squash, peeled, diced and roasted
- Olive oil
- Dijon mustard
- Chardonnay or champagne vinegar
- Balsamic vinegar
- Chili powder
Pre-heat oven to 400F and remove chops from fridge. While oven is heating up chop up the butternut squash into bite sized chunks then place in baking dish and drizzle with olive oil, salt and pepper and chili powder. Place in oven.
While squash is starting to cook place the lamb on a baking sheet and drizzle with a little olive oil then season with salt and pepper and some fresh oregano and thyme. Once the squash has been baking for about 15 minutes and is beginning to soften place the chops in the oven and roast for about 15 minutes, turning once. (this was for 2 smaller chops, medium rare, timing will vary).
While the ingredients are roasting prepare the dressing by combining approx. 3 tbsp chardonnay vinegar, 1 tsp mustard, 1 tsp honey, 1 tsp balsamic, 1 tbsp olive oil and shake or stir until emulsified.
Chop the kale, avocado, beet and dress immediately. Season with salt and pepper to taste.
Once the squash is soft and lamb is cooked, remove from oven then gently toss squash through the salad through the salad while lamb is tenting under a bowl or foil. Serve onto plates and enjoy!