Grass-Fed T-Bone Lamb Chops with Roasted Garlic Sauce
Watermelon Radish-Chèvre Salad & Zesty Pearl Couscous
Cooking time
20 minutes
Servings
2/4
Calories
1170 /serving
Spring into celebration mode. While soaking up warm rays of sunshine, we’re looking for meals that suit our renewed energy. Set off the sumptuous savoury notes of lamb chops with a bold salad of watermelon radish (so named for its eye-catching colour), goat cheese, green beans and string peas. It’s springtime on a plate. Gently browned, the delicate lamb T-bones leave fond in the pan for building out a buttery roasted garlic sauce. 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)
- 300g Green beans
- 1 Bunch of 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:
2 Medium pots
Large pan
Zester
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
18 g
Sodium
940 mg
Total Carb
93 g
Sugars
15 g
Protein
92 g
Fibre
13 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 the length of 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 with paper towel.
Cook the lamb & make the sauce
Pat the lamb dry with paper towel; 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. Keep warm. In the same pan, combine the garlic, demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Reduce to the heat to 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.
