Seared Grass-Fed Lamb Chops
with Delicata Squash & Portobello Risotto
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
When it comes to squash, delicata is a true delicacy! Its pretty edges and sweet taste grace these fine-dining plates starring tender lamb T-bones and an expert risotto. It's deliciously earthy from sage and portobello mushrooms, and extra-luxurious with Parmesan shavings.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 2 Garlic cloves
- 2 Portobello mushrooms
- 1 Delicata squash
- 4g Sage
- 1 Shallot (or onion)
- 160g Arborio rice
- 12g Chicken demi-glace
- 25g Shaved Parmesan (contains rennet)
Contains: Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
33 g
Saturated Fat
14 g
Sodium
850 mg
Total Carb
79 g
Sugars
8 g
Protein
79 g
Fibre
5 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Mise en place
- Meanwhile, mince the garlic.
- Remove the stems from the mushrooms; medium-dice the caps.
- Halve, peel and mince the shallot.
- Pick the sage leaves off the stems; thinly slice the leaves.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the rice, shallot and garlic. Cook, stirring constantly, 1 to 2 min., until slightly translucent and fragrant.
Finish the risotto
- To the pot, add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is al dente.
- Add 2 tbsp butter (double for 4 portions) and ½ the sage; stir well.
Cook the lamb
- Pat the lamb dry; season with 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.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Fry the sage & serve
- Heat the same pan on medium-high.
- Add the remaining sage and fry, 15 to 30 sec., until crispy.
- Divide the risotto, squash and lamb between your plates.
- Garnish with the cheese and fried sage. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
