Lamb and Garlic Demi-Glace

with sun-dried tomato gratin with roasted Brussels sprouts

Prep & Cook Time: 50-60 min.

Cook Within: 5 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 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 you!
A note about serious food allergies

Sometimes you want just a little more: a little more complexity, a little more excitement, a little more flavor. This meal is the very definition of more. Rich, meaty lamb is bathed in a roasted garlic-demi sauce, full of earthy bitter notes that mix delightfully with the main. Tangy sun-dried tomato gives the potatoes an extra boost (And they're creamy! Perfection.) Put together, and with fresh roasted Brussels, and this meal has more than just more: it has it all.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    4 oz. Light Cream
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 12 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • 20 oz. Lamb Loin Chops
  • Info
    ⅓ oz. Butter
  • 1 tsp. Onion Salt
  • 2 oz. Sherry Wine
  • Info
    2 tsp. Beef Demi-Glace

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
    946
  • Carbohydrates
    47g
  • Fat
    52g
  • Protein
    66g
  • Sodium
    1702mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Small Oven-Safe Casserole Dishes

Before You Cook

  • 1

    Prepare Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Slice potatoes into thin rounds. Place garlic and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Pat lamb dry, and season both sides with a pinch of salt and pepper.

  • 2

    Start the Potatoes

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and half the onion salt (reserve remaining for Brussels sprouts) to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add cream, 2 Tbsp. water, and pesto. Reduce heat to medium, and cook until potatoes begin to get tender, 3-4 minutes.

  • 3

    Finish Potatoes and Roast Brussels Sprouts

    Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. Place dishes on prepared baking sheet to catch any drips and cover dishes with foil. Wipe pan clean and reserve. Place Brussels sprouts on empty half of baking sheet and toss with 2 tsp. olive oil and remaining onion salt. Spread into a single layer on their side. Place garlic packet on any empty spot on baking sheet.
    Roast in hot oven until Brussels sprouts are tender and deeply browned, 20-25 minutes. While potatoes and Brussels sprouts roast, cook lamb.

  • 4

    Cook the Lamb

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add lamb chops to hot pan, and cook until browned and lamb chops reach a minimum internal temperature of 145 degrees, 5-6 minutes per side. Remove lamb to a plate and tent with foil. Wipe pan clean and reserve.

  • 5

    Make Sauce and Finish Dish

    Carefully remove garlic from foil packet. Crush with the flat side of the knife and mince. Return pan used to cook lamb to medium-high heat. Add sherry and cook until liquid is reduced by half, 3-4 minutes. Add demi-glace and garlic and stir to combine. Remove from burner and swirl in butter. Plate dish as pictured on front of card, topping lamb with sauce. Bon appétit!

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