T = tablespoon

6 Lamb loin chops grilled to perfection

2 T. rosemary for seasoning chops

2 T. garlic for seasoning chops

2 T. thyme for seasoning chops.

2 T. Salt for seasoning chops to

2 T. Pepper for seasoning chops

1 Large spaghetti squash Baked

2 T. Butter melted + salt and pepper to taste on squash

 

In an oven at 375 degrees bake squash until tender. Grill lamb chops on medium heat for 4-5 minutes on each side. Season both sides of chops with the above ingredients. Please keep in mind you may need a little less or more of some of the above items. It depends on the size of chop and your personal taste. Make the wild berry and fruit sauce while chops are cooking.

 

Wild berry and fruit sauce recipe

1 ¼ c. Grand Estates Cabernet Sauvignon wine or your favorite wine

1 large Washington apple cored and diced finely

1 ½ c. Washington blackberries

2 Washington pears deseeded and diced finely

½ large Washington sweet onion diced finely

½ c. sliced Washington Morel mushrooms

¾ c. sugar

2 tsp. cinnamon

½ tsp. fresh ginger grated

Pinch of kosher salt

 

In a heavy sauce pan place wine, apple, blackberries, pears, onion, sugar, cinnamon and ginger cook over medium heat until it reduces to a semi thick sauce. Stir in mushrooms continue to cook for about 3 to 4 minutes then remove from heat let stand for 10 minutes to finish mushrooms. Remove cooked squash from oven and using a fork scrape the squash until you have pieces that look like spaghetti then place squash on personal plates. Pour melted butter over squash and add salt and pepper to taste.

 

Place a medium amount of squash in center of the plate. Place finished chops on top, be mindful to let some of the squash show around the meat. Drizzle berry and fruit sauce over the top of lamb chop. Garnish with fresh blackberries and pears.