Cornmeal-crusted lamb chops and roasted delicata squash over kale salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cornmeal-crusted lamb chops and roasted delicata squash over kale salad

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Cornmeal-crusted lamb chops and roasted delicata squash over kale salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, Spicy, No Added Sugar, Protein Plus

2 Servings, 910 Calories/Serving

25–40 Minutes

Starring nutty delicata squash, earthy lamb chops, roasted onion, and a gloriously green kale salad, this dish is coming to you live in technicolor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic delicata squash (about ¾ pound)
  • 1 organic red onion
  • Sunbasket adobo spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - oregano)
  • 1 bunch organic lacinato kale or other leafy greens (about 10 ounces)
  • Sunbasket goji–Aleppo chile dressing (orange juice - extra virgin olive oil - lime juice - pumpkin seeds - goji berries - dates - Aleppo chile flakes)
  • ¼ cup cornmeal
  • Protein options:
  • 2 bone-in center-cut lamb loin chops (about 8 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 910, Total Fat 74g (95% DV), Sat. Fat 24g (120% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 220mg (10% DV), Total Carb. 34g (12% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 35g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the vegetables

Heat the oven to 425°F.

  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
  • Peel the onion and cut it crosswise into ½-inch-thick slices. Separate the slices into rings.

On a sheet pan [2 sheet pans], drizzle the squash and onion with 1 to 2 teaspoons oil; season generously with salt and pepper and the adobo spice blend. Spread in an even layer and roast, stirring once halfway through, until the squash is tender and the onion is lightly browned, 18 to 20 minutes. Meanwhile, start preparing the rest of the meal.


Make the kale salad

  • Strip the kale leaves from the stems; thinly slice the leaves. 

In a small bowl, season the goji–Aleppo chile dressing lightly with salt and pepper and stir to combine.

In a large bowl, combine the kale with as much dressing as you like, season with salt and pepper, and gently massage the leaves, about 1 minute (set aside any remaining dressing for serving). 


Prep and cook your protein

  • On a plate, season the cornmeal with salt and pepper and spread in an even layer. 
  • Pat your protein dry with a paper towel; season generously with salt and pepper. Press the protein firmly into the cornmeal, coating both sides.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.


For lamb: 

Cook, turning once, until well browned, 4 to 5 minutes per side for medium-rare. 


For rib-eyes and New York strips: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 


Transfer the kale salad to individual plates and top with the roasted vegetables and your protein. Spoon over any remaining dressing, garnish with the pumpkin seeds, and serve.

Kids Can!
  • Scoop out the squash seeds.
  • Strip the kale leaves. 
  • Season the dressing; massage the kale.
  • Season the cornmeal and spread on a plate.
  • Garnish the dish with the pumpkin seeds.