Mango-Glazed Lamb Chops
with Roasted Plantains & Caribbean Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1040 /serving
Caribbean staycation! Get a kitchen travel partner to make this sunny feast with you. Glossy T-bones are right at home next to herb-roasted plantains (a less sweet, starchier member of the banana family) and a tropical slaw of mango and cilantro.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 4g Thyme
- 1 Mango
- 2 Yellow plantains
- 200g Coleslaw mix
- 14g Cilantro
- 60g Mango chutney
- 7g Honey
- 15ml Ginger-garlic purée
- 60ml Lime juice
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
18 g
Saturated Fat
4 g
Sodium
1090 mg
Total Carb
165 g
Sugars
105 g
Protein
71 g
Fibre
11 g
Preparation
Roast the plantains
- Preheat the oven to 450°F.
- Using a knife, peel the plantains; thinly slice crosswise on an angle.
- Pick the thyme leaves off the stems; roughly chop the leaves.
- On a lined sheet pan, toss the plantains with a drizzle of oil, ½ the thyme and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, peel and pit the mango; cut into matchsticks.
- Pick the cilantro leaves off the stems.
- In a small bowl, make the glaze by combining 1 tbsp of the lime juice, 2 tbsp water (double both for 4 portions), the mango chutney, ginger-garlic purée and remaining thyme.
Cook the lamb
- Pat the lamb dry; season with 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.
- Add the glaze and cook, 30 sec. to 1 min., until beginning to thicken.
Make the slaw
- In a medium bowl, combine the honey and remaining lime juice.
- Add the coleslaw mix, mango, cilantro, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the plantains, slaw and lamb between your plates.
- Spoon the glaze over the lamb. Bon appétit!
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*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
