Eastertime Grass-Fed Lamb Chops & Caesar-Dressed Fries
with Lemony Chioggia Beet Salad
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Instead of steak frites, think lamb frites! For a spring celebration, we’re redoing the classic bistro dish with ultra-tender T-bones. They’re plated alongside golden fry-cut potatoes topped with Grana Padano and Caesar dressing. A fluffy salad permeated by sharp greens and roasted Chioggia beets glows under a shower of lemon.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 450g Potatoes
- 2 Garlic cloves
- 1 Head of Boston lettuce
- 225g Chioggia beets
- 60ml Caesar vinaigrette
- 25g Grana Padano (contains rennet)
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Eggs • Milk • Mustard • Soy • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
7 g
Sodium
1360 mg
Total Carb
66 g
Sugars
14 g
Protein
78 g
Fibre
9 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- Mince the garlic.
- On a lined sheet pan, toss the fries with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
- In the last 3 min., add the garlic and sprinkle with ½ the cheese.
Roast the beets
- Meanwhile, peel and halve the beets; cut into ½ inch wedges.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 23 min., until tender.
Cook the lamb
- Meanwhile, pat the lamb dry; season with the remaining spices and S&P.
- In a large 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 salad
- Separate the lettuce leaves; tear the leaves.
- Halve the lemon; juice ½ and quarter the remaining ½.
- In a large bowl, combine the lemon juice, a drizzle of oil and S&P.
- Add the lettuce, baby greens and beets; toss well.
Plate your dish
- Divide the lamb and fries between your plates.
- Sprinkle the fries with the remaining cheese and drizzle with the vinaigrette.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
