L’Artisan: Lamb Chops & Caesar-Dressed French Fries
Lemony Roasted Beet & Watercress Salad
Cooking time
30 minutes
Servings
2/4
Calories
920 /serving
Instead of steak frites, think lamb frites! And think extra delicious! The classic bistro combo gets all sorts of bells and whistles this week. After a quick sear on the stovetop, these ultra-tender T-bone lamb chops exemplify melt in your mouth. Plate the delicate pink meat alongside golden fry-cut potatoes sprinkled with garlic and melty Grana Padano cheese just as they finish roasting. A fluffy lettuce salad permeated by sharp greens and softly roasted beets glows under a shower of lemon juice.
We will send you:
- 6 T-bone lamb chops
- 450g Potatoes
- 60g Baby watercress
- 2 Garlic cloves
- 1 Lemon
- 1 Head of Boston lettuce
- 450g Beets
- 45ml Caesar vinaigrette
- 25g Grana Padano (contains rennet)
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Mustard
You will need:
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
8 g
Sodium
1400 mg
Total Carb
69 g
Sugars
19 g
Protein
84 g
Fibre
9 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. Mince the garlic. On a lined sheet pan, toss the fries with a drizzle of oil and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender. In the final 5 min., add the garlic and sprinkle with ½ the cheese.
Roast the beets
Meanwhile, peel and halve the beets; cut into ½ inch wedges. On a second lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Cook the lamb
Meanwhile, pat the lamb dry with paper towel; season with the remaining 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.
Make the salad
Separate the lettuce leaves; tear the leaves. Halve the lemon; juice ½ and quarter the remaining ½. In a large bowl, combine the lemon juice, a drizzle of oil and S&P. Add the lettuce, watercress and beets; toss well.
Plate your dish
Divide the lamb and fries between your plates. Sprinkle the fries with the remaining cheese and drizzle with the vinaigrette. Serve the salad on the side. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
