L’Artisan: BBQ Lamb Chops & Herbed Lemon Yogurt Sauce
Grilled Artichokes, Baby Potatoes & Portobello Mushrooms
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Set the table inside or out for a late-spring stunner. T-bone lamb chops are a done deal on the grill, where the delicate pink meat tenderizes under a gently charred exterior. The barbecue makes the most of select veg, too. Prepare baby potatoes and artichokes en papillote, luxuriating to softness in the marinade liquid, garlic and butter. Go rustic with zucchini and portobellos, sizzled on the grate and sassed with lemon juice. A thick yogurt-based sauce replenishes the palate with more lemon and a bouquet of fresh herbs.
We will send you:
- 6 T-bone lamb chops
- 450g Baby potatoes
- 1 Garlic clove
- 1 Lemon
- 2 Portobello mushrooms
- 1 Zucchini (green, yellow or heirloom)
- 14g Herb medley (parsley, mint, cilantro)
- 170ml Marinated artichokes (jar)
- 100g Greek yogurt
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan and sheet pan)
Aluminum foil
Total Fat
31 g
Saturated Fat
12 g
Sodium
1080 mg
Total Carb
55 g
Sugars
10 g
Protein
83 g
Fibre
9 g
Preparation
Prepare the potatoes & artichokes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Reserving the marinade, drain the artichokes and pat dry with paper towel. Halve the potatoes (quarter if large). Mince the garlic. In a large bowl, combine 1 tbsp of the reserved artichoke marinade, 2 tbsp butter (double both for 4 portions), the potatoes, artichokes, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes & artichokes
Reduce the BBQ heat to medium-high. Place the potatoes and artichokes on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Mise en place
Meanwhile, pick the herb leaves off the stems; roughly chop the leaves. Combine in a small bowl. Thinly slice the zucchini on an angle. Quarter the lemon. To the bowl of herbs, add the yogurt, remaining garlic, the juice of 1 lemon wedge (double for 4 portions) and S&P; stir well.
Grill the lamb
Pat the lamb* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 4 min. per side, until cooked as desired. Transfer to a plate and reserve the grill pan, if using.
Grill the zucchini & mushrooms
In the reserved bowl, combine the zucchini, mushrooms, a drizzle of oil, the juice of 1 remaining lemon wedge (double for 4 portions), the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 4 to 6 min., until browned and tender. Transfer to a cutting board. Once cool enough, thinly slice the mushrooms.
Plate your dish
Divide the yogurt sauce between your plates and spread out in a circular motion. Top with the potatoes, artichokes, zucchini, mushrooms and lamb. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
