L’Artisan: T-Bone Lamb Chops
with Spanakopita Potatoes & Greek-Style Tomato Salad
Cooking time
30 minutes
Servings
2/4
Calories
1120 /serving
Set your sights on Greece at suppertime, with a scene of rustic refinement. These T-bone lamb chops are a lesson in succulence: all they need is a short sear on each side and a sprinkling of earthy seasonings (yes, there’s oregano and garlic, and a dash of cinnamon in there too). Tomatoes, feta and olives form the holy trinity of salad components, with a soft touch from shallot. Finally, ‘baked’ potatoes pay homage to spanakopita, stuffed with wilted greens, cheese and butter, with a little time in the oven until good as gold.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Potatoes
- 120g Baby greens (baby spinach or kale)
- 280g Multicoloured cherry tomatoes
- 2 Garlic cloves
- 1 Shallot (or onion)
- 30ml Red wine vinegar
- 30g Olives
- 60g Garlic-cucumber yogurt (tzatziki)
- 90g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
60 g
Saturated Fat
18 g
Sodium
1530 mg
Total Carb
61 g
Sugars
11 g
Protein
88 g
Fibre
7 g
Preparation
Soak the shallot
Preheat the oven to 450°F. Halve, peel and thinly slice the shallot; place in a bowl of ice water.
Start the potatoes
Pierce the potatoes multiple times all over the surface. Microwave, 7 to 10 min., until tender.
Sauté the spinach
Meanwhile, mince the garlic. Roughly chop the spinach. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spinach and sauté, 2 to 3 min., until wilted; season with S&P. Transfer to a large bowl. Wipe out and reserve the pan.
Finish the potatoes
Halve the potatoes lengthwise and scoop out the flesh, reserving the skins. To the bowl of spinach, add the potato flesh, ½ the cheese and 1 tbsp butter (double for 4 portions). Mash until you achieve your desired consistency; season with ½ the spices and S&P. Spoon the potato mixture into the skins. Arrange, skin-sides down, on a lined sheet pan and bake, 9 to 11 min., until the cheese is golden brown.
Cook the lamb
Meanwhile, 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, until cooked as desired.
Make the tomato salad & serve
Quarter the tomatoes. Roughly chop the olives. In a second large bowl, combine the vinegar, shallot (drain and pat dry before adding), 3 tbsp oil (double for 4 portions) and S&P. Add the tomatoes, olives and remaining cheese; toss well. Divide the tzatziki between your plates and spread out in a circular motion. Top with the lamb, potatoes and tomato salad. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
