Culinary Collection

Honey-Cider Lamb Chops

with fingerling potato, mushroom, and spinach gratin

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

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

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 slicing!

In Your Box (serves 2)

  • 20 oz. Lamb Loin Chops
  • 12 oz. Fingerling Potatoes
  • 8 oz. Cremini Mushrooms
  • 2 oz. Baby Spinach
  • 2 fl. oz. Apple Cider
  • Info
    2 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 tsp. Grained Dijon Mustard
Contains: Sulfites
Food intolerance information

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Oven-Safe Casserole Dish

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

Customize It Instructions

  • If using ribeye, in Step 1, roast potatoes, 13 minutes. Follow same instructions as lamb in Step 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, in Step 1, roast potatoes, 8 minutes. Follow same instructions as lamb in Step 2, searing undisturbed until browned, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as lamb in Step 2, searing, skin side up, until browned on one side, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 7-10 minutes.

  1. 1

    Prepare Ingredients and Start Potatoes

    Cut potatoes into 1/2" slices.

    Cut mushrooms into 1/4" slices.

    Coarsely chop spinach.

    Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.

    Spread into a single layer on their side. Roast in hot oven, 10 minutes.

    Remove from oven. Potatoes will finish cooking in a later step.

    While potatoes roast, sear lamb.

  2. 2

    Cook Lamb and Finish Potatoes

    Pat lamb dry, and season both sides with 1/4 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.

    Transfer lamb 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.

    Transfer lamb to a plate and tent with foil. Reserve baking sheet. Turn broiler on.

    While lamb and potatoes cook, start gratin.

  3. 3

    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 a pinch of salt and pepper. Stir occasionally until spinach is just wilted, 2-3 minutes.

    Remove from burner.

  4. 4

    Finish the Gratin

    Stir potatoes and half the Parmesan (reserve remaining for topping) into pan with spinach and mushrooms until combined. Transfer potato-mushroom mixture to prepared casserole dish and top evenly with remaining Parmesan. Wipe pan clean and reserve.

    Prepare baking sheet with new foil. Place casserole dish on newly foiled baking sheet to catch any drips.

    Broil in hot oven until top is golden brown, 1-2 minutes.

    Don't text and broil! Keep an eye on oven as gratin may burn easily under broiler.

  5. 5

    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. Bon appétit!

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