Seared Grass-Fed T-Bone Lamb Chops & Fresh Watercress Garnish
Shallot-Thyme Sauce & Beet-Potato Goat Cheese Gratin
Cooking time
40 minutes
Servings
2/4
Calories
1300 /serving
The bold, green, peppery taste of watercress sends out spring messages across the table. The gently dressed leaves adorn grass-fed T-bone lamb chops, their delicate flavour and texture expertly showcased with just a quick sear. You’ll use the pan fond to build a demi-glace sauce with shallot, springs of thyme and a clever splash of honey-Dijon vinaigrette. Accompany the meat with a deeply satisfying baked dish of creamy herbed beets and potatoes with a crumbled goat cheese topping. Season’s greetings, and season’s gratin!
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Potatoes
- 60g Baby watercress
- 1 Bunch of thyme
- 1 Shallot (or onion)
- 500g Pre-cooked beets
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 12g Beef demi-glace
- 90ml Heavy cream
- 60g Goat cheese
- 8g Market Garden spices (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Aluminum foil
Medium baking dish
Total Fat
72 g
Saturated Fat
31 g
Sodium
1780 mg
Total Carb
82 g
Sugars
32 g
Protein
87 g
Fibre
12 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the potatoes lengthwise; thinly slice crosswise. Add to the pot of boiling water and boil, 12 to 14 min., until just tender. Drain the potatoes.
Mise en place
Meanwhile, halve, peel and mince the shallot. Pick the thyme leaves off the stems; roughly chop the leaves. Drain the beets and pat dry with paper towel; thinly slice crosswise. Medium-dice 3 tbsp butter (double for 4 portions).
Assemble & bake the gratin
Grease a medium baking dish with ⅓ of the butter. Assemble the dish by layering the potatoes and beets, seasoning each layer with ½ the thyme, ½ the shallot, ¾ of the spices and S&P. Top the final layer with the cheese and remaining butter. Pour the cream on top. Cover with aluminum foil and bake, 15 to 17 min., until bubbling at the edges. Uncover and bake, 5 to 7 min., until the cheese is golden brown. Allow to cool for 5 min. before serving.
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. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the remaining shallot and thyme. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, ⅓ of the vinaigrette and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until reduced; season with S&P.
Dress the watercress & serve
In a medium bowl, combine the watercress, remaining vinaigrette and S&P. Divide the lamb and gratin between your plates. Spoon the sauce over the lamb. Garnish with the watercress. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
