Lamb Chops with Black-Garlic Labneh
Blistered Tomatoes & Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Welcome to the wonderful world of black garlic! This special version of our favourite aromatic gets its unique look through oxidation, which lends it a sweet taste reminiscent of aged balsamic and a smokiness similar to black cardamom. Mixed with silky spiced labneh and scallions, it dresses up these succulent lamb chops to perfection. This meal will make you rediscover even classic flavours like roasted baby potatoes and tomatoes seared until they’re close to popping.
We will send you:
- 600g T-bone lamb chops
- 140g Cherry tomatoes
- 90g Baby lettuce
- 1 Bunch of mint
- 3 Scallions
- 2 Cucumbers
- 1 Lemon
- 450g Baby potatoes
- 2 Black garlic cloves
- 90ml Labneh
- 10.5g Nod to Lebanon spice blend (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, sea salt flakes)
Contains: Milk
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
8 g
Sodium
950 mg
Total Carb
51 g
Sugars
10 g
Protein
68 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Mise en place
While the potatoes roast, zest and juice the lemon. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Cut off and discard the root ends of the scallions; thinly slice. Finely chop the black garlic into a paste. Pick the mint leaves off the stems.
Cook the tomatoes
In a large pan, heat a drizzle of oil on medium. Add the tomatoes and cook, stirring occasionally, 3 to 4 minutes, until beginning to burst. Add ½ the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Season with S&P. Transfer to a plate and set aside in a warm spot. Reserve the pan.
Cook the lamb
In the same pan, heat a drizzle of oil on medium-high. Pat the lamb chops dry with paper towel; season with ⅔ of the spice blend and S&P. Add the lamb chops* to the pan and cook, 2 to 4 minutes per side, or until cooked as desired. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Prepare the labneh
In the reserved pan of fond, heat a generous drizzle of oil on medium. Add the remaining scallions and black garlic; season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Transfer to a small bowl. In a medium bowl, combine the labneh with ½ the lemon juice.
Make the salad & serve
Finely chop the mint. In a medium bowl, combine the cucumber, mint, lettuce, 1 tbsp remaining lemon juice (double for 4 portions) and a drizzle of oil; toss to combine and season with S&P to taste. Divide the labneh between your plates and spread out in a circular motion. Top with the black garlic mixture and season with the remaining spice blend. Top the black-garlic labneh with the roasted potatoes, blistered tomatoes and lamb chops. Garnish with as much of the lemon zest as you’d like. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
