Lamb Chops, Butternut Squash and Sage

Lamb Chops, Squash and Crispy Sage

Gamey lamb, sweet butternut squash, earthy sage, sharp blue cheese, nutty browned butter — these are big, impactful flavours that compliment each other so well.

Better still, lamb chops are quick and easy to cook, making them an ideal midweek treat of a dinner.

Lamb Chops, Squash and Crispy Sage

Lamb Chops, Squash and Crispy Sage

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Course: Autumn, British, Dinner, Meat, WinterCuisine: BritishDifficulty: Easy


Prep time


Cooking time




  • 8 lamb chops

  • Olive oil

  • 1 tbsp fresh chopped rosemary

  • 1 tbsp fresh chopped thyme

  • 1 small butternut squash, deseeded and cut into wedges

  • 1 tsp ground cumin

  • 1 bulb garlic, cut in half

  • 25 g unsalted butter

  • Handful fresh sage leaves

  • 50 g rocket

  • 200 g creamy blue cheese, at room temperature


  • Combine the rosemary and thyme together, along with with a glug of olive oil and pinch of sea salt and pepper. Rub the mix on both sides of the lamb chops and allow to marinate for at least 30 mins at room temperate or overnight if you’ve preplanned dinner.
  • Rub the squash wedges with olive oil, season well and place on a baking tray with the bulb of garlic. Roast for 30 mins until tender and caramelised.
  • In the final 15 mins of the squash cooking, preheat a large griddle pan. Chargrill on a medium heat for 4 minutes on one side, then turn and cook for a further 3 minutes for medium-rare. This will vary on the thickness of the chops so test by pressing on the flesh with your finger – they should feel springy like the flesh of your cheek.
  • Remove the lamb from the pan and leave to rest in a warm spot for 5 mins whilst you cook the crispy sage leaves.
  • Add the butter and a drizzle of olive oil t the pan that you just used. Fry the sage leaves in the hot fat until crisp, 2-3 seconds. Transfer to a cool plate.
  • To serve, divide the squash wedges between four plates or a large platter. Place the chops on top, along with handfuls of rocket and cloves of soft garlic squeezed out with your fingers. Finish with crumbled bits of blue cheese, crispy sage leaves and the beautifully seasoned browned butter from the pan.

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