with roasted fingerling potatoes and mushroom spinach gratin
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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We think we know all the accessories that go well with lamb: the classic mint, the aromatic rosemary, rich demi butter sauces… But what about something cleaner, lighter, tarter yet sweeter? This honey-cider marriage, with pungent mustard, brings out the best tantalizing tastes from these succulent chops. Lamb's got a new look, and we're clearing out the best runway space for it to strut its stuff. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
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.
You Will Need
Large Non-Stick Pan
Small Oven-Safe Casserole Dish
Before You Cook
Prepare Ingredients and Start Potatoes
Slice potatoes into ½" pieces.
Cut mushrooms into ¼" slices.
Coarsely chop spinach.
Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven until starting to brown, 10 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, sear lamb.
Cook Lamb and Finish Potatoes
Pat lamb dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add lamb to hot pan and sear until browned, 3-4 minutes per side.
If using NY strip steak, follow same instructions and sear, 2-3 minutes per side.
Transfer to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Roast in hot oven until potatoes are tender and lamb reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
If using NY strip steak, roast in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
Transfer lamb to a plate and tent with foil. Turn broiler on.
While lamb and potatoes cook, start gratin.
Start the Gratin
Return pan used to cook lamb to medium-high heat. Add mushrooms to hot pan and cook undisturbed, 4 minutes, stirring once halfway through.
Add spinach and season with a pinch of salt and pepper. Stir occasionally until spinach is just wilted, 2-3 minutes.
Remove from burner.
Bake the Gratin
Stir potatoes and half the Parmesan (reserve remaining for topping) into pan with spinach and mushrooms.
Transfer to prepared casserole dish and top evenly with remaining Parmesan.
Broil until top is golden brown, 1-2 minutes.
Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook mushroom-spinach mixture to medium heat. Add demi-glace, honey, apple cider, and mustard to hot pan. Bring to a boil. Once boiling, stir constantly until thickened, 2-3 minutes.
Remove from burner and stir in butter until combined.
Plate dish as pictured on front of card, placing lamb on sauce. If using NY strip steak, halve to serve. Bon appétit!
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