Yield: 4 portions

Ingredients:

Squash:
1 medium size spaghetti squash, carefully cut in half, and spoon out seeds
1 cup chicken broth

Dough:
1 cup enriched flour
3 egg whites
1 bunch dill, stems removed, leaves only
2 Tablespoons rock salt

Lamb:
(2) 12 ounce lamb loins, trimmed, all fat removed
cracked black pepper to taste

Vegetables:
1 large red bell pepper, cored, seeded and cut into 1 inch cubes
½ pound brussel sprouts, washed, root trimmed, peel and discard outer leaves and cut in half the long way
¼ pound portobello mushrooms, stems discarded, sliced

Balsamic Mint Syrup:
12 ounce balsamic vinegar
3 stems mint (no leaves)
1 Tablespoon mint leaves, chopped

Method:

1. Spaghetti Squash: Preheat oven to 400 degrees. Place both halves of spaghetti squash face down on a sheet pan and bake in the oven for approximately 50 to 60 minutes or until semi-soft. While spaghetti is baking, start the lamb loins.
   
2. Lamb Loins: Season lamb loins with cracked black pepper and sear in a non-stick pan until golden brown on all sides. (This caramelized coating adds a complex and sweet taste to the lamb.) Remove loins from pan when golden brown, but still raw in the center. Set aside.
   
3. Salt Dough: Place flour, egg whites and dill in a food processor. Puree until a solid ball is formed. Add flour if the dough is too wet and a little warm water if it is too dry. Remove from food processor and place on a floured surface. Dusting with flour, roll out dough with a rolling pin to approximately one inch thick. Sprinkle dough with the rock salt and roll into the dough. Flip dough over and repeat procedure. Roll dough out to approximately 1/6 to 1/8 inch thick. Slice in half into two large pieces.
   
4. To Fold: Cover lamb loins with sheets of dough. Fold dough underneath lamb loins forming a seam on the bottom. Cut and discard any excess dough. The entire loin should be fully encased in the shell of the dough without any holes or air pockets. Repeat the procedure with the second lamb loin and dough sheet.
   
5. Roasting: Place on a sheet pan, seam side down and roast in the oven at 400 degrees for approximately 12 to 15 minutes. (This time depends on how large the lamb is and what temperature you prefer. For example, if it is a large lamb loin and you prefer your meats cooked medium well, then you might roast it for up to 20 minutes.) While lamb is roasting, prepare the balsamic syrup.
   
6. Balsamic Mint Syrup: Place balsamic vinegar and mint stems in a saucepan and bring to a boil. Turn down to a simmer and reduce by ¾ or until a sauce consistency is formed. While syrup is reducing, remove the spaghetti squash from oven.
   
7. Spaghetti Squash: Remove squash from oven. Using an oven mitt, carefully hold one half of a squash. Using a spoon, scoop out the squash meat into a bowl. You'll notice it has a similar appearance as spaghetti strands, hence the name. Heat a non-stick sauté pan and add spaghetti squash meat. Sauté until golden brown. While you are sautéing the squash, begin the vegetables.
   
8. Vegetables: In boiling water, cook the brussel sprouts until they are half-cooked. Remove from water and place in a hot, large non-stick sauté pan. Add red peppers and mushrooms and sauté over a high heat. Deglaze with water to create stream if necessary. Sauté and braise until peppers and sprouts have a golden gloss. Season with cracked pepper.
   
9. To Plate: Carefully remove lamb loins from the oven. With a knife, forcefully crack open the salt dough. It will be very firm, almost like clay. Be careful of piping hot steam. Allow to rest for 5 minutes. Slice very thin. Place vegetables in one corner of each plate. Place spaghetti squash next to vegetables. Fan lamb loin underneath squash and vegetables. Add chopped mint to balsamic syrup and drizzle over the lamb. Enjoy.

Nutritional Value Per Portion —
Calories: 406 Protein: 48.2g Carbohydrates: 14.7g Fat: 15.9g