Best 6 Lamb And Squash Recipes

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In the realm of culinary delights, lamb and squash emerge as a delectable duo, enticing taste buds with their harmonious flavors and textures. This article embarks on a journey to uncover the secrets of crafting exceptional lamb and squash dishes, presenting a culinary expedition that traverses diverse cuisines and cooking techniques. From classic roasts to innovative stews and vibrant salads, we unveil a world of possibilities where lamb's tender succulence intertwines with squash's natural sweetness, creating dishes that captivate the senses and leave a lasting impression on the palate.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD



Braised Lamb Shanks with Winter Squash and Red Chard image

Provided by Cory Schreiber

Categories     Lamb     Vegetable     Braise     Dinner     Meat     Lamb Shank     Fennel     Squash     Butternut Squash     Fall     Winter     Chard     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel
2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

Steps:

  • Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
  • Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
  • Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
  • Chard and final preparation:
  • While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
  • Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT



Braised Lamb With Squash and Brandied Fruit image

Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.

Provided by Yewande Komolafe

Categories     meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (3- to 4-pound) butternut squash
5 tablespoons olive oil
Kosher salt
6 fresh thyme sprigs
6 sage sprigs
6 shallots (5 peeled and quartered, 1 minced)
4 bone-in lamb shanks (about 3 1/2 to 4 pounds total)
Black pepper
4 garlic cloves, peeled and sliced
1 (28-ounce) can whole peeled tomatoes
2 cups beef or chicken stock or water
1/2 cup brandied dried fruit
1/4 cup fresh mint leaves
Steamed rice, couscous or thick slices of sourdough, for serving

Steps:

  • Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
  • Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
  • Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
  • Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
  • Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
  • Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
  • Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.

MULTI-GRAIN PASTA WITH BUTTERNUT SQUASH, GROUND LAMB, AND KASSERI



Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri image

Provided by Mark Bittman

Categories     Cheese     Lamb     Pasta     Quick & Easy     High Fiber     Dinner     Ground Lamb     Squash     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)
2 1/2 tablespoons olive oil, divided
8 ounces ground lamb
2 1/2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta (such as barilla)
1/2 cup chopped fresh cilantro, divided
1/2 cup grated kasseri cheese, divided
Ingredient info: Look for kasseri, a firm white cheese made from sheep's milk, at supermarkets and Greek markets.

Steps:

  • Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.

HUMMUS WITH SPICED SUMMER SQUASH AND LAMB



Hummus with Spiced Summer Squash and Lamb image

If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.

Provided by Deb Perelman

Categories     Bon Appétit     Dinner     Appetizer     Dip     Condiment/Spread     Hummus     Chickpea     Garlic     Quick & Easy     Quick and Healthy     Ground Lamb

Yield 4 servings

Number Of Ingredients 17

Hummus:
2 (15.5-oz.) cans chickpeas, rinsed
1 garlic clove, coarsely chopped
1/2 cup tahini
3 Tbsp. fresh lemon juice
1 1/4 tsp. kosher salt
Lamb and assembly:
2 tsp. kosher salt
1 1/2 tsp. ground coriander
11/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes (optional)
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 lb. ground lamb
3 garlic cloves, thinly sliced, divided
1 lb. summer squash and/or zucchini, cut into 3/4" pieces
1/4 cup chopped parsley or cilantro
Toasted pita wedges (for serving)

Steps:

  • Hummus:
  • Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
  • Lamb and assembly:
  • Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
  • Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

LAMB AND SQUASH



Lamb and Squash image

This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on what sounds good at the time.

Provided by Sally

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h

Yield 8

Number Of Ingredients 10

3 cups water
1 ½ cups uncooked white rice
1 pound ground lamb
1 cup finely chopped onion
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon dried basil
1 teaspoon ground mustard
1 acorn squash, halved and seeded
salt and pepper to taste

Steps:

  • In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
  • Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
  • Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 36.4 g, Cholesterol 41.4 mg, Fat 13.7 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 5.9 g, Sodium 38 mg, Sugar 2.3 g

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH



Lamb Stew With Chickpeas and Butternut Squash image

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, times classics, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper, plus more to taste
Pinch of cayenne pepper
1/2 teaspoon salt, plus more to taste
1/4 cup plus 2 tablespoons all-purpose flour
1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons vegetable oil
1 small onion, peeled and thinly sliced
2 large cloves garlic, peeled and minced
3 cups chicken broth, homemade or low-sodium canned
1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon chopped fresh cilantro

Steps:

  • Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  • Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
  • Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Choose the right lamb: For best results, use a high-quality leg of lamb or shoulder roast. Look for meat that is well-marbled with fat, as this will help keep it moist during cooking.
  • Marinate the lamb: Marinating the lamb helps to tenderize it and infuse it with flavor. Use a marinade made with olive oil, herbs, spices, and citrus juice.
  • Roast the lamb slowly: The best way to cook lamb is to roast it slowly at a low temperature. This will help to ensure that the meat is cooked evenly and remains tender.
  • Use a meat thermometer: To ensure that the lamb is cooked to your desired doneness, use a meat thermometer. The internal temperature of the lamb should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Let the lamb rest before slicing: Once the lamb is cooked, let it rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the meat.
  • Serve with your favorite sides: Lamb is a versatile meat that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Cooking lamb and squash together is a great way to create a delicious and satisfying meal. By following these tips, you can ensure that your lamb is cooked to perfection and that your squash is tender and flavorful. So next time you're looking for a new and exciting way to cook lamb, give one of these recipes a try.

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