Apple Jus Lamb Loin Chops

For apple jus: In large pot over medium heat, sweat down onions in grapeseed oil and cook until caramelized. Add apples. Continue to cook on medium-low heat for 20 minutes, stirring constantly to avoid burning the pan.

Add next six ingredients and bring to a boil. Reduce heat to a simmer and allow to reduce by half and pass through a fine sieve. Adjust the seasoning with salt, pepper and vinegar.

For freekeh: Bring broth and freekeh to a boil over medium-high heat. Reduce heat to maintain a low simmer and cover. Cook for 25 minutes until freekeh is tender and has absorbed broth. Season with salt and pepper to taste. Set aside.

For squash: Meanwhile, bring oven up to 400 F. Toss squash slices with olive oil and salt to taste. Arrange in a single layer on large, rimmed baking sheet lined with parchment paper. Roast until golden and tender, 15-20 minutes.

For lamb: Pat lamb chops dry with paper towels, then season liberally with salt and pepper on both sides. Heat grapeseed oil over high heat in large skillet. Place chops in pan and cook about 4 minutes per side.

To serve, scoop some freekeh in the center of your serving dish. Top with squash slices and a lamb chop before gently pouring jus over the top. Serve immediately.