with sun-dried tomato gratin with roasted Brussels sprouts
Prep & Cook Time:50-60 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
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 with fresh Brussels, and this meal has more than just more: it has it all.
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
Medium Non-Stick Pan
Small Oven-Safe Casserole Dishes
Before You Cook
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Slice potatoes into thin rounds.
Put garlic on a small piece of foil and coat with 1 tsp. olive oil, Form a pouch around garlic, enclosing completely.
Pat lamb dry, and season both sides with a pinch of salt and pepper.
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.
Remove from burner.
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 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.
Cook the Lamb
Return pan used to cook potatoes to 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.
Make Sauce and Finish Dish
Carefully remove garlic from foil packet. Crush with flat side of a 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 sauce with lamb. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.