Lamb Chops with Sweet & Sour Squash
Prep time: 
Cook time: 
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Serves: 2, generously
This quick squash ragu could easily be served without the lamb as a vegetarian/vegan main course.
  • 2 c. Butternut Squash, cubed
  • 2 c. Tomatoes, crushed
  • ½ medium Red Onion, diced
  • ¼ c. Dried Currants
  • ½ c. Green Olives, pitted and chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ tsp. Fennel Seeds
  • Red Pepper Flakes, to taste
  • 1 Cinnamon Stick
  • 1 Tbsp. Lemon Peel, julienned
  • 1 Tbsp. Honey
  • 1 Tbsp. White Wine Vinegar
  • 2 Tbsp. Fresh Mint
  • 1 Tbsp.. Fresh Oregano
  • 4 Porterhouse Lamb Chops (loin chops)
  • Prepared Couscous
  1. Heat olive oil in heavy bottomed pot over medium-high heat. Add red onion, fennel seeds, and red pepper flakes, season with salt and saute until the onions take on a little color, 2-3 minutes.
  2. Meanwhile, boil squash until it is slightly tender, about 5 minutes, and drain. This will speed up your dinner significantly.
  3. Add crushed tomatoes and squash to onions along with cinnamon stick, lemon peel, currants, olives, honey, and vinegar. Season with salt and bring to a boil. Reduce heat to low and maintain a simmer until the squash is tender, the tomatoes have reduced, and the flavors have married, about 30 minutes, adding water if pan becomes too dry.
  4. In the final 10 minutes of cooking, prepare couscous and lamb chops. The lamb chops are seasoned with salt & pepper and seared in a lightly oiled pan 2-3 minutes per side. Allow to rest while you finish the ragu.
  5. Season ragu as necessary with additional honey, vinegar, red pepper flakes, salt and black pepper. Stir in chopped mint and oregano.
  6. Serve ragu over couscous and top with lamb chops. Sprinkle with additional herbs, if desired.
You could also braise chunks of lamb in the ragu rather than serving with seared chops.
Recipe by strawberryplum at