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Ready in 30 minutes

L’Artisan: Seared Lamb Chops over Brown Butter Mash

Seared Radicchio Salad & Champagne Vinaigrette

Cooking time

30 minutes




1090 /serving

Lay out this stunning lamb spread and you’ll be living large for the evening. With only a quick turn in the pan, the chops reveal their naturally delicate flavour and fine texture. Rest them gently atop a warm mound of brown butter mashed potatoes. Chef up a side salad by searing quartered radicchio and then roughly chopping it before tossing with graceful artisan lettuce leaves. A vinaigrette of parsley, honey and champagne vinegar—plus a dash of that brown butter—gives you a head start on holiday cheer.

We will send you:

  • 6 T-bone lamb chops
  • 450g Potatoes
  • 1 Bunch of parsley
  • 1 Artisan lettuce
  • 1 Radicchio
  • 30ml Champagne vinegar
  • 7g Honey
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Olive oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
22 g
910 mg
Total Carb
57 g
7 g
79 g
8 g
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Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
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Mise en place
Meanwhile, quarter the radicchio; toss with a generous drizzle of oil and ⅓ of the spices. Separate the lettuce leaves (halve crosswise if large). Finely chop the parsley leaves and stems. In a small bowl, make the vinaigrette by combining the vinegar, honey, ½ the parsley, 3 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P.
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Sear the radicchio
In a large pan, heat a drizzle of oil on medium-high. Sear the radicchio, 2 to 3 min. per side, until beginning to brown. Transfer to a cutting board and reserve the pan. Once cool enough, roughly chop, discarding the root end.
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Cook the lamb
In the reserved pan, heat a drizzle of oil on medium-high. Pat the lamb* dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 4 min. per side, until cooked as desired. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the brown butter sauce
In the same pan, heat 4 tbsp butter (double for 4 portions) on medium. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until beginning to foam; season with the remaining spices and S&P. Transfer ⅔ of the brown butter sauce to the pot of mash; stir well. Transfer the remaining brown butter sauce to the bowl of vinaigrette; stir well.
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Make the salad & serve
In a large bowl, combine the radicchio, lettuce and ½ the vinaigrette. Divide the mash and salad between your plates. Top the mash with the lamb and remaining vinaigrette. Garnish with the remaining parsley. Bon appétit!

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