Maple-Balsamic Grass-Fed Lamb T-Bones
Roasted Fingerling Potatoes & Cipollini Onions
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
Savoury plays well with sweet and tart in this elegant recipe. Tender lamb chops are dusted in our signature Citrus Garden spice blend before being pan-seared to lock in the exquisite flavours. They’ll be graced by a sauce of maple syrup and balsamic vinegar, as well as roasted fingerling potatoes and sweet cipollini onions. A gourmet T-bone dinner done to a T!
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Fingerling potatoes
- 100g Cipollini onions (or pearl onions)
- 300g Green beans (or string peas)
- 14g Parsley
- 1 Lemon
- 30ml Balsamic vinegar
- 15ml Maple syrup
- 9g Citrus Garden spices (spices, salt, garlic, sugar, onion, lemon peels, coriander seeds, rosemary, marjoram, parsley, citric acid, Cayenne pepper, canola oil, lemon flavour)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
10 g
Saturated Fat
3 g
Sodium
540 mg
Total Carb
71 g
Sugars
18 g
Protein
73 g
Fibre
11 g
Preparation
Roast the potatoes & onions
- Preheat the oven to 450°F.
- Halve the potatoes lengthwise.
- Peel the onions.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, zest and juice the lemon.
- Roughly chop the parsley leaves and stems.
Cook the green beans
- Remove the stem ends of the green beans.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 1 to 2 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and S&P. Cook, covered, 2 to 4 min., until crisp-tender.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the lamb
- Pat the lamb dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, or until cooked as desired.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, combine the maple syrup, vinegar and lemon juice; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 4 min., until thickened; season with S&P.
- Transfer to a small bowl.
Finish & serve
- To the pan of potatoes and onions, add the parsley, lemon zest and S&P; toss well.
- Divide the potatoes and onions between your plates.
- Top with the green beans and lamb.
- Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
