Rustic Braised Lamb Chops
with Garden Veggies & Parsleyed Potato Mash
Cooking time
35 minutes
Servings
2/4
Calories
800 /serving
It’s the season for braising. There’s no better way to spend a fall evening than with a kitchen companion, preparing this spread of grass-fed lamb and colourful veggies. Pearl onions, sweet pepper and multicoloured carrots will bubble contentedly in a rich demi-glace broth.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Lemon
- 2 Garlic cloves
- 450g Potatoes
- 1 Sweet pepper
- 200g Multicoloured Nantes carrots
- 14g Parsley
- 120g Pearl onions (or cipollini onions)
- 12g Beef demi-glace
- 30ml Tomato paste
- 20g All-purpose flour
Contains: Milk • Sulphites • Wheat
You will need:
Large high-sided oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
11 g
Sodium
810 mg
Total Carb
80 g
Sugars
16 g
Protein
73 g
Fibre
12 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Roughly chop the parsley leaves and stems.
- Add the potatoes the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
- Add ½ the parsley; stir well.
Mise en place
- Meanwhile, mince the garlic.
- Halve the carrots lengthwise; cut crosswise into ½ inch pieces.
- Halve, core and large-dice the sweet pepper.
- Halve and peel the onions.
- Halve the lemon; juice ½ and quarter the remaining ½.
Start the lamb
- Pat the lamb dry; season with S&P. In a medium bowl, toss with the flour.
- In a large, high-sided, oven-safe pan, heat a generous drizzle of oil on medium-high.
- Add the lamb and cook, 1 to 2 min. per side, until beginning to brown.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the vegetables
- Heat the same pan on medium-high.
- Add the carrots, onions, garlic and tomato paste.
- Sauté, 2 to 3 min., until fragrant and dark red; season with S&P.
Finish the vegetables & lamb
- To the pan, add the sweet pepper, lamb, lemon juice, demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Cover, transfer to the oven and roast, 12 to 14 min., until the vegetables are tender and the lamb* is cooked through.
Plate your dish
- Divide the mash between your plates.
- Top with the lamb, vegetables and sauce.
- Garnish with the remaining parsley and the lemon wedges. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
