Grilled Lamb Chops with Mustard Cream
with lemon sun-dried tomato orzo and fresh spinach salad
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Easter means spring is in the air, and when you pull these lamb chops off of the grill, spring will be on your dinner plate. Perfectly tender bone-in lamb is the ideal cut to reacquaint yourself with your grill after a long winter nap. Served alongside a sun-dried tomato-infused orzo pasta and a light mustard cream sauce, this meal is a great way to welcome the season.
In Your Box (serves 2)
- 20 oz. Lamb Loin Chops
- 1 Lemon
- 2 oz. Spinach
- 1 Shallot
- 1½ oz. Julienned Sun-Dried Tomatoes
- 2 fl. oz. White Cooking Wine
- 1 Tbsp. Grained Dijon 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) QPGbok3E
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Grill Pan or Outdoor Grill
- 1 Small Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
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
Prepare the Ingredients
Peel and halve shallot. Slice half the shallot thinly and mince other half. Coarsely chop sun-dried tomatoes. Zest lemon, halve, and juice. Pat lamb chops dry, and season both sides with a pinch of salt and pepper.
Toast the Orzo
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add minced shallots to hot pan and cook until fragrant, 2-3 minutes. Add orzo and cook, stirring constantly, until toasted, 2-3 minutes.
Cook the Orzo
Add white cooking wine and cook until completely absorbed, 1 minute. Add 1/2 cup water and cook, stirring constantly, until creamy, 3-4 minutes. Repeat, adding 1/2 cup water three more times, until orzo has a creamy, risotto-like consistency, 12-15 minutes. Stir in sun-dried tomatoes, Parmesan (reserving a pinch for garnish), and 2 tsp. lemon juice. Remove from burner, swirl in half the butter (reserve remaining for sauce), and season with a pinch of salt and pepper. Keep warm.
Cook the Chops
Prepare grill or a grill pan with cooking spray and heat over medium heat. Place lamb chops on hot grill and cook until lamb is browned and reaches a minimum internal temperature of 145 degrees, 8-12 minutes per side. Remove lamb chops from grill and rest 5 minutes.
Make the Sauce and Salad
Add evaporated milk to a small non-stick pan over medium-high heat. Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in grainy mustard and cook 1 minute. Remove from burner and swirl in remaining butter. Season with a pinch of salt and pepper. In a large mixing bowl, combine 1 1/2 Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste. Add spinach and sliced shallots (to taste). Toss to combine.
Plate the Dish
Place lemon orzo on a plate and garnish orzo with remaining Parmesan and lemon zest. Place grilled chops on orzo. Serve mustard cream sauce on side for dipping. Serve spinach salad on the side.
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