with roasted broccolini and Parmesan mashed potatoes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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prepare the ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Stem and mince rosemary.
Season lamb chops with ¼ tsp. salt and a pinch of pepper.
cook the potatoes
Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Mash with butter, parmesan, milk, and a pinch of salt and pepper.
sear the lamb
Medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer chops to baking sheet.
finish lamb and cook broccolini
broccolini on other half of baking sheet. toss with 1 tsp. olive oil, ¼ tsp. salt. and a pinch of pepper.
Roast until chops reach a minimum internal temperature of 145 degrees, 10-12 minutes.
While lamb cooks, make the sauce.
make the sauce and finish the dish
same pan used for the lamb over medium heat with ¼ cup water, rosemary, mustard, and apricot. bring to simmer 2-3 minutes, until slightly thickened.
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