Grilled Lamb with Butternut Squash

Instructions

1. 1

   Pat lamb chops dry with paper towels. In a bowl, combine 2 tablespoons olive oil, chopped rosemary, 2 minced garlic cloves, salt, and pepper. Rub the mixture evenly over both sides of the lamb chops and let sit for 15 minutes at room temperature.

   Tip: Bringing lamb to room temperature ensures even cooking throughout.

2. 2

   Toss butternut squash wedges with 2 tablespoons olive oil and season with salt and pepper. Spread on a large platter and set aside.

3. 3

   Whisk together harissa paste, remaining 1 tablespoon olive oil, cumin, honey, lemon juice, and remaining 2 minced garlic cloves in a small bowl. Set the glaze aside.

   Tip: The glaze can be made up to 2 hours in advance and stored in the refrigerator.

4. 4

   Preheat your grill to medium-high heat. Once hot, place squash wedges directly on the grates and grill for 12-15 minutes, turning halfway through, until golden and fork-tender.

   Tip: Place squash perpendicular to the grill grates to prevent pieces from falling through.

5. 5

   Move squash to the cooler side of the grill or a platter. Place lamb chops on the hottest part of the grill and sear for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid moving the lamb too frequently to develop a beautiful crust.

6. 6

   In the final minute of cooking, brush the harissa glaze generously over both sides of the lamb chops, allowing it to caramelize slightly.

   Tip: Add the glaze near the end to prevent burning while maintaining bright flavors.

7. 7

   Transfer lamb chops and squash to a serving platter. Drizzle any remaining glaze over the squash wedges.

8. 8

   Garnish with pomegranate seeds and fresh rosemary sprigs. Let rest for 3-5 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it tender and juicy.