Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Tender, sweet grilled acorn squash compliments the gaminess of lamb in this dish, finished with a creamy sunchoke purée and tart herb salad.
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Cooking tools:
- Grill
- Cast iron grill pan
- Blender
- Peeler
- Pepper mill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Mixing bowl
- Whisk
- Paper towel
- Tongs
Ingredients
- 1 lb. sunchokes, scrubbed clean
- 1 cup heavy cream
- Kosher salt
- freshly ground black pepper
- Freshly ground white pepper
- 1 acorn squash, halved lengthwise, seeds removed, and flesh cut into 12 wedges
- 5 tbsp. olive oil
- 6 lamb forequarter chops, cut 1-inch thick
- 1⁄2 lemon
- 1⁄4 cup torn basil leaves
- 1⁄4 cup torn mint leaves
- 1⁄2 cup torn flat-leaf parsley leaves
- 6 sprigs lemon thyme, stems removed
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