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

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. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 oz. Apricot Preserves
  • Info
    2 oz. Grated Parmesan
  • Info
    4 fl. oz. Whole Milk
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    885
  • Carbohydrates
    53g
  • Fat
    37g
  • Protein
    79g
  • Sodium
    1623mg

Recipe Steps

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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