Grass-Fed T-Bone Lamb Chops
with Caesar-Dressed Fries & Zesty Beet Salad
Cooking time
30 minutes
Servings
2/4
Calories
970 /serving
Instead of steak frites, think lamb frites! Plate delicately pink seared lamb chops alongside fry-cut potatoes, sprinkled with garlic and melty Grana Padano cheese as they finish roasting, and then drizzled with Caesar dressing. On the side, zesty marinated beets glow in fluffy green salad.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Lemon
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Potatoes
- 2 Garlic cloves
- 500g Pre-cooked beets
- 1 Head of curly leaf lettuce
- 45ml 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
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
39 g
Saturated Fat
8 g
Sodium
1490 mg
Total Carb
83 g
Sugars
27 g
Protein
82 g
Fibre
13 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.
Mise en place
- Meanwhile, drain the beets and pat dry; cut into wedges.
- Zest and juice the lemon.
- Separate the lettuce leaves; tear the leaves.
Marinate the beets
- In a large bowl, combine the beets, ½ the lemon zest, ½ the lemon juice and S&P.
Cook the lamb
- 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
- Meanwhile, in a second large bowl, combine the remaining lemon juice and zest, 1 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, baby greens and marinated 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.
