Lamb Au Poivre

with garlic oil roasted fingerling potatoes

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

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

In Your Box (serves 2)

  • 20 oz. Lamb Loin Chop
  • 12 oz. Fingerling Potatoes
  • 2 Garlic Clove
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    1 oz. Butter
  • 1 tsp. Coarse Black Pepper
  • 6 oz. Cremini Mushrooms
  • Info
    ½ oz. Grated Parmesan

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
    789
  • Carbohydrates
    40g
  • Fat
    39g
  • Protein
    67g
  • Sodium
    1517mg

Recipe Steps

Before You Cook

  • 1

    prepare the ingredients

    halve potatoes lengthwise. mince garlic. quarter mushrooms. Season chops with ¼ tsp. salt and coarse black pepper.

  • 2

    start the potatoes

    toss potatoes with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. spread in single layer, cut side down. roast for 10 minutes. After 10 minutes, remove from oven. will finish in later step.

  • 3

    sear the lamb

    medium non-stick over medium-high heat with 1 tsp. olive oil. lamb in hot pan, 2-3 minutes until browned.

  • 4

    finish lamb and potatoes

    place lamb, seared-side up on other half of baking sheet. roast 8-10 minutes until temp, and potatoes are tender. while roasting, cook the mushrooms.

  • 5

    cook shrooms and make sauce

    shrooms in same pan used for lamb with 1 tsp. olive oil over medium heat. shrooms and garlic in pan, 5-7 minutes, stirring occasionally until tender and browned. remove to a plate and wipe pan clean. ½ cup water, and demi in pan over medium heat until slightly thickened. remove from heat and swirl in butter.

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