Lamb Chops with Black Garlic Labneh
Blistered Cherry Tomatoes, Potatoes & Minty Salad
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
A truly classy classic pairing is on the menu this week. You’ll prepare succulent lamb chops with black garlic—one of our favourite aromatics. Strikingly dark from aging, it has a sweet taste reminiscent of aged balsamic and a smokiness similar to black cardamom. Mixed with scallions and silky labneh, it dresses up that delicate lamb with subtle style. This showstopper of a supper also features ever-lovable roasted baby potatoes and wow factor from cherry tomatoes seared until they’re close to popping.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 280g Multicoloured cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 3 Scallions
- 2 Cucumbers
- 1 Lemon
- 450g Multicoloured baby potatoes
- 2 Black garlic cloves
- 90ml Labneh
- 10.5g Lebanon & Beyond spices (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, sea salt flakes)
Contains: Milk
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
8 g
Sodium
960 mg
Total Carb
66 g
Sugars
17 g
Protein
82 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lemon. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Thinly slice the scallions crosswise. Finely chop the garlic into a paste. Pick the mint leaves off the stems.
Blister the tomatoes
In a large pan, heat a drizzle of oil on medium. Add the tomatoes and cook, stirring occasionally, 3 to 4 min., until beginning to burst. Add ½ the scallions and cook, stirring frequently, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a plate and keep warm. Reserve the pan.
Cook the lamb
Pat the lamb dry with paper towel; season with ⅔ of the 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. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the garlic & season the labneh
In the same pan, heat a generous drizzle of oil on medium. Add the garlic, remaining scallions and S&P. Sauté, scraping up any browned bits, 2 to 3 min., until fragrant. Transfer to a small bowl. In a second small bowl, combine the labneh and ½ the lemon juice.
Make the salad & serve
Finely chop the mint leaves. In a medium bowl, combine the cucumbers, mint, baby greens, remaining lemon juice, a drizzle of oil and S&P. Divide the labneh between your plates and spread out in a circular motion. Top with the garlic-scallion mixture and season with the remaining spices. Top with the potatoes, tomatoes and lamb. Garnish with the lemon zest. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
