Maple-Balsamic Lamb T-Bones
Herbed Fingerling Potatoes & Roasted Cipollini
Cooking time
30 minutes
Servings
2/4
Calories
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
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
4 g
Sodium
540 mg
Total Carbs
121 g
Sugars
13 g
Protein
80 g
Fibres
31 g
Preparation
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.
Mise en place
While the potatoes and onions roast, zest and juice the lemon. Roughly chop the parsley leaves and stems.
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.
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.
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.
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.
