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Dairy Free
Gluten Free

Maple-Balsamic Lamb T-Bones

Herbed Fingerling Potatoes & Roasted Cipollini

Cooking time

30 minutes




970 /serving

Savoury plays well with sweet and tart in this elegant recipe. Tender lamb chops are marinated in an aromatic spice blend, pan-seared to lock in their exquisite flavour, then glazed in a maple-balsamic sauce with a hint of lemon. A medley of roasted fingerling potatoes and sweet cipollini onions get a pinch of flat parsley and fragrant citrus zest, while crisp French green beans complete this sensational dish. Add a touch of gourmet to your day with this Artisan recipe!

We will send you:

  • 600g Mini T-bone lamb chops
  • 1 Bunch of parsley
  • 1 Lemon
  • 200g Trimmed French beans
  • 450g Fingerling potatoes
  • 100g Cipollini onions
  • 15ml Maple syrup
  • 30ml Balsamic vinegar
  • 9g Lemon pepper spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, Cayenne pepper, sunflower oil, lemon flavour, chili, bay leaves, lemon oil)

  • You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    21 g
    Saturated Fat
    4 g
    540 mg
    Total Carbs
    121 g
    13 g
    80 g
    31 g
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    Roast the potatoes & cipollini 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, 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 and onions roast, zest and juice the lemon. Roughly chop the parsley leaves and stems.
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    Cook the French beans
    In a large pan, heat a drizzle of oil on medium-high. Add the French beans and cook, stirring frequently, 1 to 2 minutes, until beginning to brown. Add 1 tbsp of 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 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.
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    Make the sauce
    Heat the pan of fond on medium. Add the maple syrup, vinegar and as much of the lemon juice as you’d like. Bring to a boil and cook, 2 to 4 minutes, scraping any browned bits (or fond) from the bottom of the pan, until thickened; season with S&P to taste.
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    Finish & serve
    To the pan of potatoes and onions, add the parsley and as much of the lemon zest as you’d like; toss to combine thoroughly and season with S&P to taste. Divide the herbed potatoes and onions between your plates. Top with the French beans and lamb chops. Spoon the maple-balsamic sauce over the lamb. Bon appétit!

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