Lamb on a Budget

 

Dill Lamb Chops with Sweet Fall Squash

 

Sautéed Lamb Chops:

4 lamb chops

2 tablespoons chopped fresh dill

2 tablespoons salt

1 tablespoon red pepper flakes (or black pepper)

1 clove garlic, peeled and diced

3 tablespoons olive oil (or enough to cover bottom of large pan).

-Combine dill, salt, pepper, and garlic in a medium size bowl.  Place one lamp chop at a time in the mixture and make sure to cover both sides with a healthy amount.  Rub in. 

-Heat up oil in large pan over high heat.  When oil is warm, put lamb chops on. Cover for 5 minutes, then flip. Lower heat to medium.  Let rest. Sautéing  should take no more than 15 minutes

 

Tzatziki:

4 ounces thick Greek yogurt

4 ounces sour cream

1 cucumber, peeled, seeded and diced

¼ lemon, juiced

1 teaspoon olive oil

salt and pepper to taste

3 tablespoons chopped fresh dill

1 clove garlic, peeled and diced.

 

-Combine Greek yogurt and sour cream in a medium size bowl.

-In a food processor, combine and blend lemon juice, olive oil, cucumber, and dill until smooth.

-Fold in blended ingredients into the creamy mixture and slowly blend. – do not mix too much or the yogurt will become runny.

-Add salt and pepper to taste.

-Put in refrigerator to chill for one hour.

-Pour over lamb chops or serve on side. 

 

Sweet Fall Squash:

 ½ acorn squash, peeled, seeded, and diced into one inch cubes

½ stick butter, softened

3 tablespoons brown sugar

1 tablespoon honey.

 

-Preheat oven to 420 degrees. 

-Grease medium pan with ½ of the half stick of butter.  Place diced squash into pan and cover with the rest of the butter and brown sugar.  Drizzle the honey over the squash.  Cover with foil and roast in oven for 45 minutes.

Enjoy!