Goodfood & Chef: Moroccan Lamb Chops
with Date-Pistachio Compote & Turnip Mash
Cooking time
35 minutes
Servings
2/4
Calories
1110 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Toronto’s Susur Lee, whose pioneering Southeast Asian and French fusion propelled him to celebrity status. Follow along with our video as he blends harissa into date compote to top marinated lamb.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Potatoes
- 4 Medjool dates
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lime
- 14g Herb medley (parsley, mint, cilantro)
- 450g Turnips (or rutabaga)
- 25g Chopped pistachios
- 30g Harissa
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
Contains: Milk • Mustard • Pistachios • Sulphites
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Small pan
Strainer
2 or 4 tbsp Butter
Olive oil
Total Fat
46 g
Saturated Fat
13 g
Sodium
730 mg
Total Carb
104 g
Sugars
43 g
Protein
82 g
Fibre
13 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes and turnips.
- Halve 1 garlic clove (double for 4 portions).
- Add the potatoes, turnips and halved garlic clove to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, pit and finely chop the dates.
- Juice the lime.
- Thinly slice the remaining garlic.
- Pick the mint leaves off the stems. Finely chop the mint leaves and the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
Marinate the lamb
- In a large bowl, combine the sliced garlic, ½ the herbs and S&P.
- Pat the lamb dry and add to the herb mixture; toss well.
Cook the lamb
- 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.
Make the date compote
- Meanwhile, heat a small, dry pan on medium.
- Add the pistachios and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a cutting board. Once cool, finely chop.
- In a medium bowl, combine the dates, harissa (start with ½), pistachios, lime juice, remaining herbs, a drizzle of olive oil and S&P.
Make the salad & serve
- In a second large bowl, combine the baby greens, vinaigrette and S&P.
- Divide the mash between your plates.
- Top with the lamb and date compote.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
