L’Artisan: Greek-Style T-Bone Lamb Chops with Pistachios
String Beans, Roasted Sweet Potatoes & Tzatziki
Cooking time
35 minutes
Servings
2/4
Calories
800 /serving
New year, new beginnings. One of the best ways to celebrate during the holiday period is over a refined yet rustic lamb dinner. Our modern Greek-inspired recipe has you searing up exquisitely seasoned chops to pink perfection. You’ll sauté string beans with garlic in the pan fond, tossing in cherry tomatoes ’til they’re poppin’ hot, while wedges of sweet potatoes roast. Finesse the works with a mix of toasted pistachios and herbs, featuring thyme, parsley and fragrant rosemary, along with a dollop of tzatziki.
We will send you:
- 6 T-bone lamb chops
- 450g Sweet potatoes
- 140g Cherry tomatoes
- 300g String beans
- 1 Garlic clove
- 14g Herb medley (thyme, rosemary, parsley)
- 25g Pistachios
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Pistachios
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
6 g
Sodium
590 mg
Total Carb
68 g
Sugars
20 g
Protein
81 g
Fibre
13 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of olive oil, ⅓ of the spices and S&P. Roast, flipping halfway, 24 to 26 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, remove the stem ends of the string beans. Halve the tomatoes. Mince the garlic. Pick the rosemary and thyme leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Combine the herbs in a small bowl.
Toast the pistachios
Heat a large, dry pan on medium-high. Toast the pistachios, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool enough, roughly chop. Transfer to a bowl and add ⅓ of the herbs; stir well. Reserve the pan.
Cook the lamb
In the same pan, heat a drizzle of oil on medium-high. Pat the lamb* dry with paper towel; season with ½ the remaining spices and S&P. 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 vegetables
In the same pan, heat a drizzle of olive oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and the remaining herbs. Sauté, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until crisp-tender. Add the tomatoes, remaining spices and S&P; toss well.
Plate your dish
Divide the sweet potatoes and vegetables between your plates. Top with the lamb and tzatziki. Garnish with the pistachios. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
