L’Artisan: Greek-Style T-Bone Lamb Chops with Pistachios
Wax Beans, Roasted Sweet Potatoes & Tzatziki
Cooking time
35 minutes
Servings
2/4
Calories
830 /serving
Summer nights, sweet dreams. Celebrate the season’s long days over a refined yet rustic lamb dinner. Our modern Greek-inspired recipe has you searing up exquisitely seasoned chops to pink perfection. You’ll sauté yellow wax beans with garlic in the pan fond, tossing in multicoloured cherry tomatoes ’til they’re poppin’ hot, while wedges of sweet potatoes roast. Finesse the works with a mix of toasted pistachios and herbs, featuring thyme, parsley and fragrant rosemary, along with a dollop of tzatziki.
We will send you:
- 6 T-bone lamb chops
- 450g Sweet potatoes
- 140g Multicoloured cherry tomatoes
- 400g Yellow wax beans
- 1 Garlic clove
- 14g Herb medley (thyme, rosemary, parsley)
- 25g Chopped pistachios
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Pistachios
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
6 g
Sodium
1170 mg
Total Carb
71 g
Sugars
22 g
Protein
82 g
Fibre
15 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 24 to 26 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, remove the stem ends of the wax beans. Halve the tomatoes. Mince the garlic. Pick the rosemary and thyme leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Combine the herbs in a small bowl.
Toast the pistachios
Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and add ⅓ of the herbs; stir well. Reserve the pan.
Cook the lamb
Pat the lamb dry with paper towel; season with ½ the remaining spices and S&P. In the reserved 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, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the wax beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and the remaining herbs. Sauté, scraping up any browned bits, 2 to 3 min., until crisp-tender. Add the tomatoes, remaining spices and S&P; toss well.
Plate your dish
Divide the sweet potatoes and vegetables between your plates. Top with the lamb and tzatziki. Garnish with the pistachios. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
