L’Artisan: Maple-Balsamic Grass-Fed Lamb T-Bones
Roasted Fingerling Potatoes & Cipollini Onions
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Savoury plays well with sweet and tart in this elegant recipe. Tender lamb chops are dusted in our signature Citrus Garden spice blend before being pan-seared to lock in the exquisite flavours. They’ll be graced by a sauce of maple syrup and balsamic vinegar, with a fine hint of lemon to it. Roasted fingerling potatoes and sweet cipollini onions get a pinch of fresh parsley and fragrant citrus zest before serving, while sautéed green beans come to the table at their crisp-tender greenest. A gourmet T-bone dinner done to a T!
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Bunch of parsley
- 1 Lemon
- 300g Green beans
- 450g Fingerling potatoes
- 100g Cipollini onions (or pearl onions)
- 15ml Maple syrup
- 30ml Balsamic vinegar
- 9g Citrus Garden spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Sulphites
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
3 g
Sodium
580 mg
Total Carb
68 g
Sugars
18 g
Protein
78 g
Fibre
10 g
Preparation
Roast the potatoes & onions
Preheat the oven to 450°F. Halve the potatoes lengthwise. Peel the onions. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Roughly chop the parsley leaves and stems.
Cook the green beans
Remove the stem ends of the green beans. In a large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, covered, 2 to 4 min., until crisp-tender. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
Cook the lamb
Pat the lamb dry with paper towel; season with 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, or until cooked as desired. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, combine the maple syrup, vinegar and lemon juice; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened; season with S&P. Transfer to a small bowl.
Finish & serve
To the pan of potatoes and onions, add the parsley, lemon zest and S&P; toss well. Divide the potatoes and onions between your plates. Top with the green beans and lamb. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
