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French-Style T-Bone Lamb Chops

with Artichokes, Zucchini & Baby Potatoes

Cooking time

30 minutes




880 /serving

Spring has truly sprung! And that means it’s the perfect moment to indulge in a lavish spread featuring the choice meat of the moment: our succulent T-bone lamb chops. These hearty-tender cuts need only a quick sear on each side, and they’re ready for a star turn. Mount them over vegetables inspired by French-style navarin stew: roasted potatoes and a saucy mix of popping-hot cherry tomatoes, sharp artichokes and zucchini. Chef it up with chervil before serving.

We will send you:

  • 6 T-bone lamb chops
  • 450g Baby potatoes
  • 1 Garlic clove
  • 2 Scallions
  • 1 Bunch of chervil
  • 140g Cherry tomatoes
  • 1 Summer squash (or zucchini)
  • 60g Vegetable demi-glace
  • 340ml Marinated artichokes (jar)
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard

You will need:

Large pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
12 g
1190 mg
Total Carbs
62 g
10 g
78 g
10 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (or quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, medium-dice the summer squash. Halve the cherry tomatoes. Drain the artichokes and pat dry with paper towel; halve crosswise. Pick the chervil leaves off the stems, discarding the stems. Thinly slice the scallions. Thinly slice the garlic.
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Sear the lamb chops
In a large pan, heat a drizzle of olive oil on medium-high. Pat the lamb chops dry with paper towel; season with the remaining spice blend and S&P. Add the lamb chops* to the pan and cook, 2 to 4 minutes per side, or until cooked as desired. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm spot. Reserve the pan.
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Make the sauce
Heat the reserved pan of fond on medium. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, summer squash and ⅓ cup water (double for 4 portions). Bring to a simmer and cook, 2 to 4 minutes, scraping any fond from the bottom of the pan. Add the cherry tomatoes, artichokes, scallions and 2 tbsp butter (double for 4 portions). Cook until the butter has melted; season with S&P to taste.
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Plate your dish
Divide the roasted potatoes between your plates and top with the lamb chops. Spoon the sauce over the lamb and potatoes. Garnish with the chervil. Bon appétit!

*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.