Greek Grass-Fed Lamb T-Bones
Sizzling Dill-Feta Vinaigrette & Heirloom Tomato Salad
Cooking time
25 minutes
Servings
2/4
Calories
1100 /serving
This spring soirée exudes Greek savoir-faire, starting with tender lamb. A vivid salad showcases heirloom tomatoes, sweet pepper and feta, staged over warm orzo. The chef-level vinaigrette comes together on the stovetop with lemon zest, sun-dried tomatoes, briny cheese and fresh dill.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 14g Dill
- 1 Sweet pepper
- 2 Scallions
- 225g Heirloom tomatoes
- 1 Lemon
- 30g Sliced sun-dried tomatoes
- 140g Orzo
- 60g Feta
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
53 g
Saturated Fat
11 g
Sodium
800 mg
Total Carb
80 g
Sugars
16 g
Protein
82 g
Fibre
9 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, zest and juice the lemon.
- Halve, core and medium-dice the sweet pepper.
- Roughly chop the sun-dried tomatoes.
- Medium-dice the heirloom tomatoes.
- Thinly slice the scallions crosswise.
- Pick the dill fronds off the stems; roughly chop the fronds.
Cook the lamb
- Pat the lamb dry; season with ⅔ of the 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 and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine ½ the lemon juice, ⅓ of the scallions, a drizzle of oil and S&P.
- Add the heirloom tomatoes, sweet pepper, ½ the cheese and ½ the dill; toss well.
Make the vinaigrette
- In the reserved pan, heat ¼ cup oil (double for 4 portions) on medium-high.
- Add the lemon zest, sun-dried tomatoes, remaining scallions and spices, and S&P.
- Sauté, 1 to 2 min., until fragrant and the aromatics begin to bubble.
- Transfer to a medium bowl and add the remaining cheese, dill and lemon juice; stir well.
Finish & serve
- To the pot of orzo, add ½ the vinaigrette; stir well.
- Divide the orzo between your plates.
- Top with the lamb and salad.
- Spoon the remaining vinaigrette over the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
