Get 3 FREE meals in your first basket! New clients only Redeem offer

Honey-Mustard Lamb Chops

Cheddar Mashed Potatoes & Winter Vegetable Salad

Cooking time

35 minutes




1080 /serving

When you want to be in the lap of luxury, there’s nothing quite like lamb to get you there. Spoil yourself with these delectable bone-in chops, pan-seared to deepest brown with fresh thyme, and finished with honey, whole-grain mustard and a few drops of apple cider vinegar. Everything else on the plate has something special to it. The mashed potatoes are cheesed up with white cheddar and sprinkled with parsley, and a lovely lettuce salad nods to winter with roasted delicata squash and onion.

We will send you:

  • 6 T-bone lamb chops
  • 450g Potatoes
  • 1 Onion (or shallot)
  • 1 Niçoise lettuce
  • 14g Herb medley (thyme, rosemary, parsley)
  • 1 Delicata squash
  • 15ml Apple cider vinegar
  • 14g Honey
  • 30ml Whole-grain mustard
  • 30g Grated aged cheddar
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
61 g
Saturated Fat
18 g
920 mg
Total Carb
65 g
13 g
71 g
8 g
a picture
Roast the squash & onion
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove both ends of the squash; halve lengthwise and slice crosswise into ½ inch half-moons, removing the pulp and seeds. Peel and halve the onion; cut into ½ inch wedges. Pick the rosemary leaves off the stems; finely chop the leaves. On a lined sheet pan, toss the squash and onion with a drizzle of oil, the rosemary, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
a picture
Make the mash
Meanwhile, peel and medium-dice the potatoes. Roughly chop the parsley leaves and stems. Boil the potatoes, 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 the cheese, parsley and 1 tbsp butter (double for 4 portions). Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Set aside in a warm spot.
a picture
Cook the lamb
Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves. In a large pan, heat a drizzle of oil on medium-high. Pat the lamb* dry with paper towel; season with the thyme, remaining spices and S&P. Cook, 2 to 4 min. per side, until cooked as desired. Off the heat, add the honey, ½ the mustard, ½ the vinegar and 1 tbsp butter (double for 4 portions); toss well. Set aside in a warm spot.
a picture
Make the salad
Separate the lettuce leaves, discarding the root end; tear the leaves. In a large bowl, combine the remaining mustard, remaining vinegar, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce, squash and onion; toss well.
a picture
Plate your dish
Divide the mash between your plates. Top with the lamb. Serve the salad on the side. Bon appétit!

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