Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped rosemary
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 5 lamb loin chops
- 1 acorn squash, seeded and cut into 8 wedges
- 1 medium red onion, peeled and cut into 8 wedges (leaving root intact)
- 2 tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- ½ cup full-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- ¼ cup fresh mint leaves
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon kosher salt
- 3 cups arugula
- ¾ cups red onions (thinly sliced)
- ¾ cups grape tomatoes (halved)
- ½ cup crumbled feta cheese
- 2 cups bite-sized watermelon chunks
Preparation
Preheat grill to medium-high.
Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl and transfer to a large zip-top bag.
Add lamb loin chops to the bag and marinate on the kitchen counter for 30 minutes. (Lamb should be at room temperature when it goes on the grill.)
Grill lamb chops for 7 minutes on each side with lid down. (For grill marks, turn at a 45-degree angle after 3½ minutes each side.)
Remove lamb from the grill and let rest for 5 minutes before serving.
For Roasted Acorn Squash:
Preheat oven to 375°.
Toss acorn squash and onion with olive oil; season with salt and pepper. Roast for 15 minutes. Turn oven up to 385°, roast for an additional 15 to 20 minutes
In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper.
Transfer squash and onion to a serving platter.
Top with yogurt, mint leaves, and ground pepper
For the Watermelon—Arugula—Feta Salad:
Whisk together olive oil, balsamic vinegar, and salt in a small bowl; set aside. Combine arugula, red onion, and tomatoes in a large bowl.
Drizzle balsamic mixture over the salad mixture. Toss to coat.
Add feta and watermelon. Toss and serve
Optional: Add finely chopped mint.
About this recipe
Sea Smoke 2018 Southing Pinot Noir Monopole Estate Vineyard, Santa Rita Hills, California
