Lamb Loin with Butternut Squash Hash

Directions

Lamb Loin

  1. Add 1/2 cup Spectrum® Organic Extra Virgin Mediterranean Olive to a medium sauté pan over medium heat.
  2. Season the lamb with salt and pepper.
  3. Once the oil is smoking, sear the lamb on all sides and cook to desired temperature.
  4. In another pan over medium heat, sauté the merguez sausage in the remaining Spectrum® Organic Extra Virgin Mediterranean Olive until cooked through.
  5. Add the blanched butternut squash and cook for 2 minutes.
  6. Then add the Brussels Sprout leaves and season with salt.
  7. On a plate, lay out the butternut squash hash and slice the lamb loin into six pieces each.
  8.  Spoon some of the romesco on top of the lamb and serve

Butternut Squash

  1. In a deep pan over medium-high heat, bring the water and salt to a boil.
  2. Add the squash and cook for 2 minutes.
  3. Fill a separate container with ice and water and blanch the squash in it to cool it down.
  4. Remove the squash from the water and place it in a sheet pan with parchment paper to dry.

Yield: Serves 4    Author: Marcus Samuelsson

Ingredients

Lamb Loin

  • 2 ea. Lamb loin, boneless
  • 16 oz. Butternut squash, diced, blanched (see below)
  • 4 oz. Merguez sausage, diced
  • 4 oz. Romesco
  • 4 oz. Brussel sprouts, leaves
  • 1/2 cup Spectrum® Organic Extra Virgin Mediterranean Olive
  • Salt and Pepper

Butternut Squash

  • 16 oz. Butternut squash, diced
  • 4 cups water
  • 2 tsp salt