Seared Grass-Fed Lamb Chops
with Parsnip, Chickpea & Medjool Date Salad
Cooking time
30 minutes
Servings
2/4
Calories
1430 /serving
The sweetness of caramelized Medjool dates and parsnips plays perfectly off seared T-bones in this cheffy Middle Eastern spread. Lamb and veggies are plated on a swoosh of lusciously creamy labneh blended with apple-tahini vinaigrette, lemon zest and garlic, giving every bite deep dimensions.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 3 Medjool dates
- 1 Lemon
- 14g Parsley
- 300g Parsnips
- 398ml Chickpeas (canned)
- 15g Minced roasted garlic
- 100g Couscous
- 45ml Apple-tahini vinaigrette
- 90ml Labneh
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
Zester
Peeler
Total Fat
43 g
Saturated Fat
12 g
Sodium
1210 mg
Total Carb
166 g
Sugars
33 g
Protein
104 g
Fibre
32 g
Preparation
Mise en place
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Zest and halve the lemon; juice ½ and cut the remaining ½ into wedges.
- Peel and halve the parsnips lengthwise; cut crosswise into ½ inch pieces on an angle.
- Pit and roughly chop the dates.
- Drain and rinse the chickpeas; pat dry.
- Pick the parsley leaves off the stems.
Roast the vegetables
- On a lined sheet pan, toss the parsnips, chickpeas and dates with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Boil the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
- Once cooled, add ½ the lemon zest and S&P; stir well.
Cook the lamb
- Pat the lamb dry; season with 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.
Make the sauce & salad
- In a small bowl, combine the vinaigrette, labneh, garlic, remaining lemon zest, 1 tbsp water (double for 4 portions) and S&P.
- In a medium bowl, combine the vegetables, lemon juice, parsley (roughly chop if desired), a drizzle of oil and S&P.
Plate your dish
- Divide the sauce between your plates and spread out in a circular motion.
- Top with the couscous, lamb and salad.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
