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4 from 1 vote

whole 30 lamb, mint chimichurri & butternut "rice"

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4


  • 2 pounds boneless lamb loin
  • kosher salt
  • freshly ground pepper
  • 1 tbsp. olive oil
  • 1 cup firmly packed fresh mint leaves
  • 1/2 cup firmly packed flat-leaf parsley
  • 2 garlic cloves chopped
  • 1 tsp. dried crushed red pepper
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 butternut squash peeled, seeded and roughly chopped (approximately 4 cups)
  • 1 tablespoon ghee
  • 3 cups beef broth


  • Make the chimichurri: put parsley, mint, garlic, red pepper flakes, olive oil and red wine vinegar in the bowl of a food processor and pulse 15-20 times until blended but not pureed. Pour into a bowl, cover and set aside.
  • Prep the squash: Clean out the bowl of the food processor and add squash. Pulse 5-10 times until the squash resembles the size of rice. Set aside.
  • Light charcoal grill or preheat gas grill to 350-400 degrees. Add lamb loins and cover the grill. Grill for approximately 5 minutes on one side, then flip over and grill the other side approximately 3-5 minutes until the internal temp of the lamb reaches 130 degrees for medium rare.
  • Remove loins from the grill, cover loosely with foil and let rest 5-7 minutes.
  • While lamb is resting, pour squash into a medium saucepan and add enough broth so the squash is just covered. Bring the squash mixture to a boil and add ghee. Reduce heat and simmer approximately 5-7 minutes until the squash is tender. Drain squash in a colander or strainer and place in a serving dish.
  • Cut lamb against the grain into 1/4" thick slices, then drizzle chimichurri on top. Serve immediately.