Apricot Mustard Lamb Chops
with roasted broccolini and Parmesan mashed potatoes
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 1 oz. Apricot Preserves
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2 oz. Grated Parmesan
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4 fl. oz. Whole Milk
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⅗ oz. Butter
- 8 oz. Broccolini
- 1 Rosemary
- 2 Russet Potatoes
- 20 oz. Lamb Loin Chops
- 1 Tbsp. Grainy Mustard
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories885
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Carbohydrates53g
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Fat37g
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Protein79g
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Sodium1623mg
Recipe Steps
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1 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.
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2 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.
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3 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.
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4 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.
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5 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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