Premium Meal

Herbes de Provence Lamb Chops

with goat cheese carrots and roasted potato coins

$19.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Herbes de Provence is brought to us by the French, specifically… well… Provence. (Bet you didn't guess that!) The blend of dried herbs, like rosemary, marjoram, and thyme, is used in many a stew or grilled meats. Here, it tops pungent mustard, combining for a herbaceous crust for these succulent and juicy lamb chops. Hearty carrots and potatoes make the perfect accompaniment for a meal that finds providence in Provence.

In Your Box (serves 2)

  • 1 tsp. Herbes de Provence
  • 12 oz. Yukon Potatoes
  • 20 oz. Lamb Loin Chop
  • 8 oz. Carrot
  • Info
    1 oz. Goat Cheese
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
  • Info
    4 tsp. Beef Demi-Glace
  • 2 Green Onions
  • Nutrition (per serving)

  • Calories
    799
  • Carbohydrates
    46g
  • Fat
    38g
  • Protein
    66g
  • Sodium
    1552mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½"-thick sticks. Cut potato into ¼" rounds. Trim and thinly slice green onions. Pat lamb chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place carrot and potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until vegetables are turning brown and tender, 25-30 minutes. While vegetables roast, cook lamb chops.

  • Step 3 - Cook the Lamb Chops
    3

    Cook the Lamb Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add lamb chops to hot pan and cook undisturbed until browned, 5-7 minutes. Flip chops and brush with mustard. Sprinkle with herbs de Provence. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes. Flip again and cook undisturbed, 30 seconds. Remove lamb chops to a plate, tent with foil, and rest at least 5 minutes. Wipe pan clean and reserve.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    When vegetables are finished cooking, return pan used to cook lamb chops to medium heat and add ¼ cup water and demi-glace to pan. Stir to combine. Cook until slightly thickened, 1-2 minutes. Remove from burner. Swirl in butter.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, placing lamb chops on sauce. Garnish vegetables with goat cheese (breaking up with your hands if needed) and green onions. Bon appétit!