Cut the butternut squash in half, remove the seeds and lay flesh-side down on a baking sheet. Roast in oven at 400° for 1 hour.
Remove skin and dice butternut squash. Add squash to a food processor along with 1/4 cup olive oil, lemon juice and the butter, puree until smooth.
Blanch halved baby bok choy in boiling water for 20 seconds.
Season the lamb chops with salt and pepper, heat 1 tbsp of oil in a sauté pan and gently sear the lamb for 1-2 minutes. Turn the lamb over and turn off the heat.
add the chanterelles into the pan then place the lamb chops and the bok choy in the oven at 400° for 5 minutes.
While the lamb and baby bok-choy are cooking, in a small bowl combine the chili flake, rice vinegar, sesame oil, sugar, soy sauce, mint, 1 tbsp garlic and remaining 4 tbsp of olive oil to make the mint sauce.
When the lamb is done remove it from the pan and let it rest. Add the last 1 tbsp of garlic and the white wine to the pan, bring to a boil on the stove top (about 1 minute) then turn off the heat.
To assemble first place down the butternut puree, then the roasted baby bok choy, add the lamb and the chanterelle and drizzle with the mint sauce. Enjoy!
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