Grilled Lamb with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour, yet feels restaurant worthy. Tender lamb chops get kissed with warm spices like cumin and harissa, then grilled alongside sweet roasted butternut squash. I love that butternut squash is packed with vitamin A, which is great for your eyes and immune system. The beauty of this dish is its simplicity: you're basically seasoning the lamb with garlic and rosemary, tossing the squash with olive oil and spices, and letting the grill do the work. A drizzle of lemon juice and honey brings everything into perfect balance, finished with pomegranate seeds for a pop of color and tartness. You'll have a stunning meal on the table faster than you'd think.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1butternut squash(peeled, seeded, cut into 1-inch wedges)
- 5 tablespoonsextra virgin olive oil
- 3 sprigsfresh rosemary(chopped)
- 4garlic cloves(minced)
- 1½ teaspoonsground cumin
- 2 teaspoonsharissa paste
- 2 tablespoonsfresh lemon juice
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpomegranate seeds(for garnish)
Detail level
Instructions
- 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
Toss butternut squash wedges with 2 tablespoons olive oil and season with salt and pepper. Spread on a large platter and set aside.
- 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
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
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
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
Transfer lamb chops and squash to a serving platter. Drizzle any remaining glaze over the squash wedges.
- 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.
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