Meal Kit
Lamb Chops with Mint Chimichurri
with buttermilk mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- 14 oz. Yukon Potatoes
- 10 oz. Lamb Loin Chop
- 6 oz. Green Beans
- 1 Lime
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⅓ oz. Butter
- ¼ oz. Parsley
- 0.125 oz. Mint
- ¼ tsp. Red Pepper Flakes
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2 fl. oz. Buttermilk
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPEby6qK
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Calories430
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Carbohydrates45g
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Net Carbs39g
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Fat11g
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Protein36g
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Sodium160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut potatoes into 1/4" dice. Stem and mince mint and parsley. Zest lime, halve, and juice. Trim ends off green beans.
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2 Make the Mashed Potatoes
Bring a small pot with potatoes and enough salted water to cover to a boil over high heat. Reduce to a simmer and cook until tender, 15-18 minutes. Drain potatoes in a colander and return to pot. Add buttermilk and butter and mash until desired consistency is reached. Season with a pinch of salt and pepper. While potatoes cook, roast lamb.
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3 Sear and Roast the Lamb
Pat lamb chops dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Place a large pan over medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Sear until well- browned, 3-5 minutes. Transfer chops to prepared baking sheet, seared side up, and roast until chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. Rest lamb 5 minutes. Pour off all but 2 tsp. oil out of pan and reserve remaining in pan. While lamb roasts, make chimichurri.
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4 Make the Chimichurri
In a mixing bowl, combine parsley, mint, half the lime zest, 2 tsp. lime juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt and pepper.
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5 Cook the Green Beans
Once lamb is resting, return pan used to sear lamb to medium-high heat. Add green beans to hot pan and cook until lightly browned, 2-3 minutes. Add 1/4 cup water and a pinch of salt and pepper and cook until green beans are tender, 2-4 minutes. Remove from burner.
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6 Finish the Dish
Place green beans on a plate. Place potatoes and lamb chops next to green beans and top lamb with chimichurri.
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