Catalonian Grass-Fed Lamb Chops
with Homemade Romesco Sauce & Parsley Salsa
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
Invite your co-chef to Northern Spain for the night. A rustic combo of roasted baby potatoes, cauliflower and cherry tomatoes fill out the plates, starring deliciously spiced lamb T-bones. You can each prepare one sauce using sherry vinegar: a creamy romesco and an herby salsa.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 15ml Minced garlic
- 450g Baby potatoes
- 1 Head of cauliflower
- 14g Parsley
- 140g Cherry tomatoes
- 30g Almond butter
- 30ml Ajvar (roasted red pepper spread)
- 30ml Sherry vinegar
- 25g Almonds
- 20g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
49 g
Saturated Fat
7 g
Sodium
850 mg
Total Carb
67 g
Sugars
14 g
Protein
81 g
Fibre
18 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the core of the cauliflower; cut the head into medium florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 13 to 15 min., until partially cooked and beginning to soften.
Make the romesco sauce & parsley salsa
- Meanwhile, finely chop the parsley leaves and stems.
- In a small bowl, combine the ajvar, almond butter, ½ the vinegar, ⅓ of the garlic, 1 tbsp water (double for 4 portions), a pinch of the spices and S&P.
- In a second small bowl, combine the parsley, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Finish the vegetables
- In a medium bowl, combine the tomatoes, remaining garlic, a drizzle of oil and S&P.
- When the vegetables are partially cooked, add the tomatoes and roast, 8 to 10 min., until the vegetables are tender.
Toast the almonds & cook the lamb
- Heat a large, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
- Pat the lamb dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Plate your dish
- Divide the romesco sauce between your plates and spread out in a circular motion.
- Top with the lamb and vegetables.
- Garnish with the parsley salsa and almonds. Bon appétit!
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*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
