L’Artisan
Goodfood & Chef: Moroccan Lamb Chops
with Date-Pistachio Compote & Turnip Mash
1110 cals
35 mins
Description
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Toronto’s Susur Lee, whose pioneering Southeast Asian and French fusion propelled him to celebrity status. Follow along with our video as he blends harissa into date compote to top marinated lamb.
Contains:
Milk • Mustard • Pistachios • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
450g Potatoes
4 Medjool dates
2 Garlic cloves
90g Baby greens (lettuce mix, baby spinach, kale or arugula)
1 Lime
14g Herb medley (parsley, mint, cilantro)
450g Turnips (or rutabaga)
25g Chopped pistachios
30g Harissa
45ml Rich, Snappy Whipped Balsamic vinaigrette
Nutrition
Total fat | 46g |
Saturated Fat | 13g |
Sodium | 730mg |
Total carbs | 104g |
Sugar | 43g |
Protein | 82g |
Fibres | 13g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes and turnips.
- Halve 1 garlic clove (double for 4 portions).
- Add the potatoes, turnips and halved garlic clove to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
- Meanwhile, pit and finely chop the dates.
- Juice the lime.
- Thinly slice the remaining garlic.
- Pick the mint leaves off the stems. Finely chop the mint leaves and the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
- In a large bowl, combine the sliced garlic, ½ the herbs and S&P.
- Pat the lamb dry and add to the herb mixture; toss well.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
- Transfer to a plate.
- Meanwhile, heat a small, dry pan on medium.
- Add the pistachios and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a cutting board. Once cool, finely chop.
- In a medium bowl, combine the dates, harissa (start with ½), pistachios, lime juice, remaining herbs, a drizzle of olive oil and S&P.
- In a second large bowl, combine the baby greens, vinaigrette and S&P.
- Divide the mash between your plates.
- Top with the lamb and date compote.
- Serve the salad on the side. Bon appétit!