Thursday, February 18, 2010

Greek Style Butternut Squash and Lamb

Yesterday I was in the mood for something new, so when I saw the lamb loins in the fridge, Greek was a no brainer. I ran to the store and bought everything I would need for lunch, and set to work. This recipe is really tasty, and of course really healthy. The squash offers 'good' carbs, and the lamb is packed with protein. I loved using the fresh herbs and citrus throughout the whole dish. It made everything taste light and fresh! Keep in mind: 8 ounces of butternut squash is 90 calories, 2 ounces of lamb (without the bone) is 114 calories, and 1 ounce of fat-free feta cheese is only 35 calories. A whole tub of fat free Greek yogurt is only 80 calories, and I used 1 tablespoon at the most! This whole recipe is about 239 calories, without the mint sauce. I really liked this recipe and hope you will too. Happy cooking, and enjoy!
Greek Style Butternut Squash and Lamb With a Mint-Greek Yogurt Sauce
Makes 2 servings
2 medium lamb chops or loins (about 3 ounces each)
1 medium sized butternut squash (about 1 pound)
2 oz Fat free crumbled feta cheese
1 large garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon minced fresh basil (about 1 large leaf)
1 teaspoon olive oil
sea salt
Squash Seasonings:
1 teaspoon paprika
2 teaspoons fresh orange zest
2 teaspoons minced fresh basil (about 2 large leaves)
1 garlic clove, minced
olive oil
black pepper
Greek Yogurt Mint Sauce:
2/3 cup fat-free Greek yogurt (1 store bought single serving)
1/4 teaspoon olive oil
1 tablespoon minced fresh mint
1/2 teaspoon fresh lemon zest
1/2 teaspoon fresh orange zest
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon honey
pinch pepper
Preheat oven to 350 F
1. For the marinade, combine garlic, lemon juice, basil, olive oil and a pinch sea salt in a zip-top bag.
2. Place lamb loins or chops into the bag, shake to coat each with the marinade, and refrigerate until needed.
3. Peel and de-seed the butternut squash and then chop into cubes about 1 to 1 1/2 inches
4. In a large bowl toss the squash with the paprika, orange zest, basil, garlic and black pepper and a drizzle of olive oil.
5. Arrange squash onto a foil-lined cookie sheet, and bake for 30-45 minutes, or until tender. 6. To make the Mint sauce, simply combine the Greek yogurt, olive oil, mint, lemon and orange zest, lemon and orange juice, honey and pinch pepper to taste. Refrigerate until ready to serve.
7. 10 minutes before the squash is done, heat a large skillet with a light coating of olive oil.
8. Cook both sides of each piece of lamb until lightly browned, and the center is light pink, about 3-4 minutes each side.
9. Evenly distribute the squash between two plates, and sprinkle an ounce of feta cheese over each.
10. Place lamb over squash, and serve with the mint sauce on the side. Enjoy!

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