Sometimes the best meals start with the simple stuff, and then work into something fancy and exciting. Case in point, this succulent lamb dish, full of familiar, warm flavors brought up to the next level. Potatoes become pommes puree with a little elbow grease and rich cream, decadent and delightful. Tomatoes roasted with the tart sweetness of balsamic evolve from workaday to wonderous. And then there's lamb…. Maybe never so simple, but oh so delicious, especially paired with a creamy mushroom-and-wine sauce that is, quite simply, exquisite.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and cut potatoes into 1" chunks.
Cut mushrooms into ¼" slices.
Core tomatoes and cut into ½" ovals lengthwise.
Pat lamb chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Make the Pommes Puree
Bring a medium pot with potatoes and ¼ tsp. salt covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Drain potatoes in a colander and return to pot.
Add half the cream (reserve remaining for sauce) and ¼ tsp. salt. Mash until desired consistency is reached. Set aside.
While potatoes boil, start tomatoes.
Start the Tomatoes
Place tomatoes on one half of prepared baking sheet. Drizzle with 1 Tbsp. olive oil and balsamic vinegar and season with a pinch of salt and pepper.
Roast in hot oven, 5 minutes.
Remove from oven. Tomatoes will finish cooking in a later step.
While tomatoes roast, sear lamb.
Cook Lamb and Finish Tomatoes
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add lamb chops to hot pan and cook until browned, 2-3 minutes per side.
Once tomatoes have roasted 5 minutes, place lamb chops on empty side of baking sheet. Roast until lamb reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
Reserve pan; no need to wipe clean.
While lamb and tomatoes roast, make sauce.
Make Sauce and Finish Dish
Return pan used to sear lamb to medium heat. Add mushrooms to hot pan and stir occasionally until browned, 4-5 minutes.
Reduce heat to low. Add wine and cook until liquid is mostly evaporated, 30-60 seconds.
Add remaining cream and demi-glace and stir occasionally until slightly thickened, 30-60 seconds.
Remove from burner.
Plate dish as pictured on front of card, placing lamb on sauce. Bon appétit!