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Pan-Seared Lamb Chops with Roasted Acorn Squash and Artichoke Puree

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6


Artichoke Puree

  • 2 cans artichoke hearts drained and rinsed (approximately 28 ounces)
  • 1/4 cup mayo
  • 1/4 cup Greek yogurt
  • 1/4 cup extra virgin olive oil more as needed
  • 1 tablespoon lemon juice more as needed
  • 1 teaspoon kosher salt
  • pinch of black pepper

Roasted Acorn Squash

  • 1 large acorn squash cut in half, seeds discarded and sliced into 1-inch slices
  • 2 tablespoons olive oil
  • salt and black pepper

Pan-Seared Lamb Chops

  • 6 lamb loin chops
  • salt and black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons chiffonade basil


  • To a high-powered blender, add the artichoke hearts, mayo, Greek yogurt, extra virgin olive oil, lemon juice, salt, and black pepper. Blend on high until smooth and creamy. Add more olive oil or lemon juice to thin out if you find that the puree is too thick to your liking. Refrigerate until you are ready to serve.
  • Preheat your oven to 400 degrees F and line a large baking sheet with foil. In a large bowl, toss the acorn squash, olive oil, and a generous amount of salt and black pepper. Pour the squash onto the baking sheet. Roast the squash for about 25-30 minutes, flipping once until it's tender and slightly golden. Remove from heat and cover to keep warm.
  • Season the lamb loin chops generously with salt and black pepper. Heat the olive oil in a large non-stick, oven-safe skillet over medium-high heat. Add the chops and sear for about 3 minutes on each side, or until browned. Transfer the pan to the oven and roast for about 10 minutes for medium-rare (continue roasting until the lamb is done to your liking). Remove from heat, cover and let rest for at least 5 minutes.
  • Serve the lamb and roasted squash on top of the artichoke puree (or on the side). Garnish with fresh parsley leaves and chiffonade basil. Enjoy!