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Roasted Acorn Squash Salad, Smoked Lamb Chops, and a fantastic Wine Pairing

A super easy date night dinner. Double or triple for an elegant dinner party. Squash recipe inspired by Clyde Commons Restaurant in Portland, Oregon.
Servings 2 servings

Ingredients

For the Lamb

  • 1 lb lamb chops
  • 3 garlic cloves crushed
  • 1 teaspoon salt
  • Fresh ground pepper a few twists
  • ½ tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons extra virgin olive oil

To Roast the Squash

  • 1 acorn squash seeded and cut into 6 lengthwise pieces
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • Pepper a few twists

For the Salad

  • 2 handfuls of fresh arugula about 1 ½ cups
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon chèvre broken up
  • 2 tablespoons dried cranberries
  • Salt and pepper to taste
  • Aged balsamic vinegar optional (just a drizzle)

Instructions

For the Lamb

  • Preheat your smoker to 250 degrees (we used apple wood)
  • Rinse lamb with cold water and pat dry.
  • In a small bowl combine the ingredients for the paste and stir together.
  • Coat the lamb chops liberally with the paste and put onto the smoker.
  • After 40 minutes check the internal temperature of lamb. Insert the thermometer into the center of cut, between the bones and pull at 140 – 145 degrees for medium rare. Let sit for about 10 minutes for juices to redistribute.
  • Cut between the bone and serve alongside the squash.

For the Roasted Acorn Squash Salad:

  • Preheat oven to 400 degrees.
  • Cut butternut squash down the middle, lengthwise. Remove seeds, then cut each half into 3 equal pieces (you’ll have 6 pieces total).
  • In a large bowl, combine the melted butter and brown sugar. Toss with the acorn squash pieces, then add salt and pepper. Toss again.
  • Lay out the pieces on a foil rimmed baking sheet skin side down. Place in oven for 35-40 minutes, or until squash is fork tender. Remove and brush with more melted butter if you desire.
  • In a separate bowl, toss together arugula, olive oil, chèvre, and dried cranberries. Place on your serving dish and top with the roasted squash pieces. Drizzle with aged balsamic (optional).