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
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.
Before You Cook
prepare the ingredients
broccolini into 1" pieces.
stem and mince rosemary.
slice shallot into thin rounds.
cook the orzo
small pot of boiling water.
orzo in water until cooked.
heat 1 tsp. olive oil over medium heat.
garlic and rosemary for 1 minute until fragrant.
butter in pot until melted.
stir in orzo. season with ¼ tsp. salt and pinch of pepper.
sear the lamb
1 tsp. olive oil in medium non-stick over medium-high heat.
lamb in pan 1-2 minutes until lightly browned.
transfer to one half of prepared baking sheet, seared-side up.
finish the lamb and cook the broccolini
broccoli and shallot with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
single layer on other half of baking sheet.
in oven 10-12 minutes.
after 5 minutes, make the sauce.
make the sauce
¼ cup water, demi, and cherry preserves in pan used for lamb over medium-high.
simmer until thickened.
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