Dijon Lamb Chops
with Smashed Potatoes and Candied Walnut Veggies
Revel in this restaurant-quality supper at home! The bold flavours of Dijon mustard are paired with lamb, sweet candied walnuts and wholesome green veggies.
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
170 g
Green Beans
113 g
Sugar Snap Peas
50 g
Shallot
28 g
Walnuts, chopped
(Contains Walnuts)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 tbsp
Brown Sugar
1 unit
Chicken Broth Concentrate
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ cup
Milk*
(Contains Milk)
¼
Salt*
0.13
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a work surface. Measure 1 tbsp water (dbl for 4 ppl). Set aside. When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown,3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat.
Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts - they will be VERY hot.) Set aside to cool completely, 15 min.While walnuts cool, quarter potatoes. 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 and return potatoes to the same pot, off heat
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat lamb dry with paper towels. Season with half the garlic salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Spread Dijon over tops and sides. Bake in the top of the oven until lamb is cooked to desired doneness, 6-8 min.** Cover loosely with foil and let rest, 5 min.
Meanwhile, trim, then halve green beans. Trim snap peas. Reheat the same pan over medium. When hot, add green beans, snap peas and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then toss to coat until butter melts. Remove the pan from heat, then transfer veggies to a plate. Cover to keep warm. Meanwhile, peel, then finely chop shallot.
When veggies are done, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec. Add 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, stirring often until sauce thickens slightly, 1-2 min. Stir in any lamb resting juices from the baking sheet. Season with salt and pepper, to taste.
Roughly mash remaining garlic salt, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until slightly smashed. Season with pepper, to taste. Divide lamb chops, potatoes and veggies between plates. Spoon pan sauce over lamb and potatoes. Sprinkle candied walnuts over veggies.
