Better Than Takeout Greek Lamb Chop & Roasted Cauliflower Pasta: Crispy, Loaded, and Oh-So-Gooey Weeknight Meal Prep
This hearty weeknight pasta combines pan-seared Greek-seasoned lamb chops with crispy roasted cauliflower and a creamy, tangy feta sauce for a restaurant-quality meal that's perfect for meal prep. The crispy lamb and roasted vegetables create a satisfying texture contrast that's far better than any takeout.
Ingredients
Ingredients
- 1 lb lamb loin chops about 4 chops, about 1-inch thick, patted dry
- 1 head cauliflower cut into small florets
- 8 oz penne pasta or other short pasta
- 1 cup Greek yogurt plain, full-fat
- 0.5 cup feta cheese crumbled, plus extra for garnish
- 3 tbsp olive oil divided
- 2 tsp dried oregano divided
- 1 tsp garlic powder divided
- 1 tsp lemon zest freshly grated
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp salt divided, plus more to taste
- 0.25 tsp black pepper freshly ground, plus more to taste
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The lamb may become tougher when reheated; for best results, reheat the pasta and cauliflower separately and add the sliced lamb cold or gently warmed. Make-Ahead: The roasted cauliflower and feta sauce can be made up to 2 days ahead. The lamb chops can be seasoned and stored raw in the fridge for up to 24 hours before cooking. Variations: Substitute chicken breast or thighs for lamb if desired. For a vegetarian version, replace lamb with roasted chickpeas or portobello mushrooms. Serving Suggestion: Serve with a simple Greek salad of cucumber, tomato, and red onion for a complete meal.