Grass-Fed T-Bone Lamb Chops & Caesar-Dressed French Fries
Baby Watercress & Lemon-Marinated Beet Salad
Cooking time
30 minutes
Servings
2/4
Calories
950 /serving
Instead of steak frites, think lamb frites! And think extra delicious! The classic bistro combo gets all sorts of bells and whistles this week. After a quick sear on the stovetop, these ultra-tender T-bone lamb chops exemplify melt in your mouth. Plate the delicately pink grass-fed meat alongside golden fry-cut potatoes sprinkled with garlic and melty Grana Padano cheese just as they finish roasting. A fluffy lettuce salad permeated by sharp baby watercress and zesty marinated beets glows under a shower of lemon juice.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Potatoes
- 60g Baby watercress
- 2 Garlic cloves
- 1 Lemon
- 1 Head of Boston lettuce
- 500g Pre-cooked beets
- 60ml Caesar vinaigrette
- 25g Grana Padano (contains rennet)
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Strainer
Total Fat
37 g
Saturated Fat
8 g
Sodium
1440 mg
Total Carb
73 g
Sugars
25 g
Protein
85 g
Fibre
10 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. Mince the garlic. On a lined sheet pan, toss the fries with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender. In the final 3 min., add the garlic and sprinkle with ½ the cheese.
Mise en place
Meanwhile, drain the beets and pat dry with paper towel; cut into wedges. Zest and juice the lemon. Separate the lettuce leaves; tear the leaves.
Marinate the beets
In a large bowl, combine the beets, ½ the lemon zest, ½ the lemon juice and S&P.
Cook the lamb
Meanwhile, pat the lamb dry with paper towel; season with the remaining spices and 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.
Make the salad
Meanwhile, in a second large bowl, combine the remaining lemon juice and zest, 1 tbsp oil (double for 4 portions) and S&P. Add the lettuce, watercress and marinated beets; toss well.
Plate your dish
Divide the lamb and fries between your plates. Sprinkle the fries with the remaining cheese and drizzle with the vinaigrette. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
