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
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.
Mise en place
While the potatoes and onions roast, zest and juice the lemon. Roughly chop the parsley leaves and stems.
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.
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.
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.
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.
