Grass-Fed T-Bone Lamb Chops with Roasted Garlic Sauce
Watermelon Radish-Chèvre Salad
Cooking time
20 minutes
Servings
2/4
Calories
1110 /serving
It’s springtime on a plate. Set off sumptuous lamb chops with a bold salad of watermelon radish (so named for its eye-catching colour), goat cheese, green beans and string peas. Lemon zest gives pearl couscous just the lift it needs to match the mood.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 100g String peas (sugar snap peas or snow peas)
- 200g Green beans (or string peas)
- 6g Chives (or garlic chives)
- 1 Lemon
- 1 Watermelon radish
- 15g Minced roasted garlic
- 165g Multicoloured pearl couscous
- 12g Beef demi-glace
- 60g Goat cheese
- 10g Sweet Mustard spices (mustard, brown sugar, black pepper, kosher salt)
Contains: Milk • Mustard • Wheat
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
2 Medium pots
Total Fat
51 g
Saturated Fat
18 g
Sodium
1040 mg
Total Carb
83 g
Sugars
10 g
Protein
86 g
Fibre
10 g
Preparation
Mise en place
- Bring 2 medium pots of salted water to a boil.
- Remove the stem ends of the green beans; halve crosswise on an angle.
- Remove the stem ends of the string peas; pull off the tough string that runs along each pod.
- Peel and cut the watermelon radish into matchsticks (or small-dice).
- Zest and juice the lemon.
- Thinly slice the chives.
Boil the couscous
- Add the couscous to one pot of salted water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a medium bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Blanch the green beans & string peas
- Meanwhile, add the green beans and string peas to the second pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Cook the lamb & make the sauce
- Pat the lamb dry; season with ½ the 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.
- Transfer to a plate, leaving any browned bits in the pan.
- In the same pan, combine the garlic, demi-glace and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 3 min., until reduced.
- Add 2 tbsp butter (double for 4 portions); stir well.
Make the salad & dress the couscous
- Meanwhile, in a large bowl, combine the green beans, string peas, watermelon radish, cheese, ½ the chives, ½ the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- To the bowl of couscous, add the lemon zest, remaining lemon juice and spices, and S&P; stir well.
Plate your dish
- Divide the couscous, lamb and salad between your plates.
- Spoon the sauce over the lamb.
- Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
