L’Artisan: BBQ Lamb Chops with Marcona Almond Pistou
Sweet Pepper, String Beans & Roasted Fingerling Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
In like a lamb! Celebrate barbecue season with elegant T-bone chops done to a T on the outdoor grill—where our rosemary-infused Mediterranean Shores seasoning loves to shine. Arrange the delicate meat with a bright display of veggies, from roasted fingerling potatoes to sautéed sweet pepper and string beans. To do Provence proud, we’ve got an original take on its signature herb and oil sauce, blending fresh basil, garlic, sherry vinegar and Grana Padano with finely chopped Marcona almonds. Ooh la la, pistou la la!
We will send you:
- 6 T-bone lamb chops
- 450g Fingerling potatoes
- 300g String beans
- 2 Garlic cloves
- 1 Bunch of basil
- 1 Sweet pepper
- 30ml Sherry vinegar
- 25g Marcona almonds
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Eggs, Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
47 g
Saturated Fat
9 g
Sodium
690 mg
Total Carb
63 g
Sugars
11 g
Protein
85 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Remove the stem ends of the string beans; halve crosswise on an angle. Grate the garlic. Pick the basil leaves off the stems; finely chop the leaves. Halve the potatoes lengthwise (quarter if large). Core and medium-dice the sweet pepper. Finely chop the almonds.
Roast the potatoes
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Cook the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the string beans and sweet pepper. Sauté, 2 to 3 min., until beginning to soften. Add the demi-glace, 2 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 2 to 3 min., until tender.
Grill the lamb
Pat the lamb* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 2 to 4 min. per side, until cooked as desired.
Make the pistou
Meanwhile, in a small bowl, combine the basil, almonds, cheese, vinegar, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the lamb, potatoes and vegetables between your plates. Top the lamb with the pistou. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
