Grass-Fed Lamb Chops with Spanakopita Potatoes
Greek-Style Tomato Salad
Cooking time
30 minutes
Servings
2/4
Calories
1070 /serving
This homage to Greece is as fun to prepare together as it is to eat together. Stuffed with wilted greens and cheese, ‘baked’ potatoes pay homage to spanakopita. Lamb chops need a short sear for total succulence, while tomatoes, feta and olives form the holy trinity of Greek salad.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 280g Cherry tomatoes
- 450g Potatoes
- 120g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 2 Garlic cloves
- 30ml Red wine vinegar
- 30g Olives
- 60g Garlic-cucumber yogurt (tzatziki)
- 90g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
57 g
Saturated Fat
17 g
Sodium
1250 mg
Total Carb
59 g
Sugars
10 g
Protein
82 g
Fibre
8 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; 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.
