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L'artisan

Maple-Balsamic Lamb T-Bones

Herbed Potatoes & Roasted Pearl Onions

Cooking time

30 minutes

Servings

2/4

Calories

690 /serving

Savoury plays well with sweet and tart in this elegant recipe. Tender lamb chops are seasoned with an aromatic spice blend and pan-seared to lock in their exquisite flavour, then served with a maple-balsamic sauce with a lick of lemon. A duo of roasted potatoes and sweet pearl onions get a pinch of flat parsley and fragrant citrus zest, while string beans cooked to still-crisp balance the image. You’ll agree, the T in this T-bone dish stands for Tantalizing.

We will send you:

  • 600g T-bone lamb chops
  • 1 Bunch of parsley
  • 1 Lemon
  • 200g String beans
  • 450g Baby potatoes
  • 100g Pearl onions (or cippolini)
  • 15ml Maple syrup
  • 30ml Balsamic vinegar
  • 9g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Sulphites

You will need:

Large pan
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
22 g
Saturated Fat
5 g
Sodium
530 mg
Total Carbs
64 g
Sugars
16 g
Protein
63 g
Fibres
8 g
Preparation
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Roast the potatoes & pearl onions
Preheat the oven to 450°F. Halve the potatoes lengthwise. Peel and cut off the root end of the onions (halve crosswise if large). On a lined sheet pan, toss the potatoes and onions with a drizzle of oil; season with ½ the spice blend and S&P. Arrange the vegetables in a single, even layer and roast in the oven, 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.
a picture
Mise en place
While the potatoes and onions roast, zest and juice the lemon. Roughly chop the parsley leaves and stems.
a picture
Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to brown. Add 1 tbsp water (double for 4 portions); season with S&P. Cook, covered, 2 to 4 minutes, until crisp-tender. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the lamb
In the same pan, heat a drizzle of 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. Reserve the pan.
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Make the maple-balsamic sauce
Heat the reserved pan of fond on medium. Add the maple syrup, balsamic vinegar and as much lemon juice as you’d like. Bring to a boil and cook, 2 to 4 minutes, scraping any fond from the bottom of the pan, until thickened; season with S&P to taste and tranfer to a small bowl.
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Finish & serve
To the pan of potatoes and onions, add the parsley and as much lemon zest as you’d like; toss well and season with S&P to taste. Divide the herbed potatoes and onions between your plates. Top with the string beans and lamb chops. Serve the maple-balsamic sauce on the side. Bon appétit!

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