Greek Lamb Chops
with tzatziki and lemon-feta potato wedges
Prep & Cook Time: 60+ min.
Cook Within: 1 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 1 Shallot
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1 oz. Feta Cheese
- 20 oz. Lamb Loin Chop
- 2 Dill Sprigs
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2 oz. Sour Cream
- 5 oz. Baby Spinach
- 1 Lemon
- 2 tsp. Greek Seasoning Blend
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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Calories830
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Carbohydrates41g
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Fat45g
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Protein68g
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Sodium1618mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Thinly slice shallot Mince Dill Halve then ¼” slice potato Zest and halve lemon, juice half, quarter half Season lamb with ¼ tsp salt, pinch pepper Bowl combine sour cream, dill, 2 tsp lemon juice,2 tsp oil, pinch s+p, 1 tsp lemon zest
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2 Roast Potatoes
Prepped BS, 450 oven Toss potatoes with 1 Tbsp oil and Greek seasoning Roast 12 minutes
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3 Sear lamb
Large NS pan 1 tsp oil, med-high heat Sear 2-3 minutes per side, remove to baking sheet with potatoes
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4 Finish Lamb and Potatoes
Oven Roast until lamb temp and potatoes are browned and tender Remove from oven and top potatoes with cheese
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5 Cook spinach
Same pan, medium-high heat Add shallot and cook until tender, add spinach and wilt, remove from heat, season with pinch s+p
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