Grass-Fed Lamb Chops & Crackling Brown Butter
with Radicchio-Orange Salad
Cooking time
30 minutes
Servings
2/4
Calories
1020 /serving
This lamb-mazing meal deserves to be shared, so why not share the cooking, too? A creative spin on brown butter combines parsley and pepitas for an herbaceous crunch. Add roasted fingerling potatoes and a sophisticated salad for a spectacular Italian spread.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Orange
- 1 Radicchio
- 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Fingerling potatoes
- 2 Celery stalks
- 14g Parsley
- 25g Roasted pepitas (pumpkin seeds)
- 7g Honey
- 30ml Sherry vinegar
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Olive oil
Total Fat
53 g
Saturated Fat
15 g
Sodium
440 mg
Total Carb
66 g
Sugars
15 g
Protein
76 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Halve the potatoes lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter.
- Roughly chop the parsley leaves and stems.
- Quarter the radicchio; tear into bite-size pieces.
- Thinly slice the celery crosswise on an angle.
Cook the lamb
- Pat the lamb dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine 3 tbsp olive oil, all but 1 tsp of the vinegar (double both for 4 portions), the honey and S&P.
- Add the radicchio, baby greens, celery and orange; toss well.
Make the crackling brown butter
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Transfer to a small bowl.
- Once cool, add the parsley, pepitas, remaining vinegar and S&P; stir well.
Plate your dish
- Divide the potatoes, lamb and salad between your plates.
- Top the lamb with the crackling brown butter. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
