Meal Kit

Culinary Collection

Grilled Lamb Chops with Dill Basmati

and creamy feta sauce

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Dill-icious! Lamb-uxurious! There's no going too far in adjectives, made-up or not, for this meal. Tender, melt-in-your-mouth lamb is served next to an herbaceous rice, and a feisty lemon-y side salad that brings a happy pucker to the lips. The English language doesn't have enough praising words for a dinner like this feast; we had to invent new ones.

In Your Box (serves 2)

  • 20 oz. Lamb Loin Chops
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    4 oz. Greek Yogurt
  • ½ cup Basmati Rice
  • 1 Persian Cucumber
  • 1 Shallot
  • Info
    ½ oz. Feta Cheese Crumbles
  • 2 Dill Sprigs

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Box Grater
  • 1 Medium Pot
  • 2 Mixing Bowls

Before You Cook

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
  1. 1

    Prepare the Ingredients

    Peel and halve shallot. Slice half into thin strips and separate strips. Mince other half. Mince dill. Trim cucumber and cut half into thin slices on an angle. Grate other half on largest holes of a box grater. Zest lemon, halve, and juice. Core tomato and cut into 1/4" rounds. Cut rounds into half-moons. Pat lamb chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Rice

    Bring a medium pot with rice, minced shallot, 1 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Stir in dill (reserve a pinch for garnish) and set aside. While rice cooks, make sauce.

  3. 3

    Make the Creamy Feta Sauce

    Combine yogurt, feta, grated cucumber, 1 tsp. lemon zest, a pinch of salt in a mixing bowl.

  4. 4

    Grill the Lamb Chops

    Lightly coat outdoor grill or grill pan with cooking spray and heat over medium heat. Place lamb chops on hot grill. Cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 6-9 minutes per side. Remove chops to a plate and rest 5 minutes.

  5. 5

    Make the Salad

    In another mixing bowl, combine tomato, sliced cucumber, sliced shallot (to taste), 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.

  6. 6

    Finish the Dish

    Scoop dill rice on a plate. Place lamb chops next to rice. Serve salad and creamy feta sauce alongside. Garnish rice with remaining dill.

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