Chimichurri Lamb Chops
with Crispy Potatoes and Feta Aioli
No need to call an asado expert! You'll cook up Argentina-inspired deliciousness in your own kitchen tonight with perfectly seared lamb chops and roasted veggies, all topped with a bright, herby chimichurri.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Lamb, Loin Chops
360 g
Yellow Potato
320 g
Hot Pepper
200 g
Green Bell Pepper
113 g
Red Onion
7 g
Parsley
7 g
Cilantro
2 unit
Garlic, cloves
100 g
Feta Cheese, block
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Montreal Spice Blend
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
3.5 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes and return them to the same pot, off heat.
Meanwhile, peel, then cut onion into 1/2-inch slices. Very finely chop 1 tbsp onions (dbl for 4 ppl). Set aside for chimichurri sauce (in step 3).Core, then cut bell pepper into 1/2-inch slices. Core, then cut poblanos into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Add poblanos, peppers, sliced onions, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to combine. Roast in the middle of the oven until veggies begin to soften, 10 min. (NOTE: Veggies will continue to roast with lamb chops in step 4.)
Meanwhile, finely chop parsley. Finely chop cilantro. Peel, then mince or grate garlic. Add vinegar, parsley, cilantro, chopped onion, half the garlic, 1/4 tsp salt, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside. Crumble feta. Add mayo, half the feta and remaining garlic to another small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat lamb dry with paper towels. Season with salt and remaining Montreal Steak Spice. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden, 1-2 min per side. Remove from heat. When veggies have roasted for 10 min, carefully remove the baking sheet from the oven, then push veggies to one side of the baking sheet. Arrange lamb on the other side of the baking sheet.
Roast veggies and lamb in the middle of the oven until veggies are tender and lamb is cooked to desired doneness, 6-8 min.**Carefully wipe the same pan clean, then reheat over medium-highWhen hot, add 1 tbsp oil and 1 tbsp butter, then swirl the pan until melted, 30 sec. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.)Add potatoes. Cook, flipping occasionally, until golden-brown and crispy, 4-6 min. Transfer potatoes to a plate, then season with salt and pepper, to taste.
Divide lamb chops, potatoes and veggies between plates. Drizzle chimichurri sauce over lamb chops. Sprinkle remaining feta over veggies. Serve feta aioli alongside potatoes for dipping.
