Lamb Chop with Pommes Puree

with cremini mushrooms and red wine sauce

$19.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    4 fl. oz. Light Cream
  • 2 Roma Tomatoes
  • 4 oz. Cremini Mushrooms
  • 20 oz. Lamb Loin Chops
  • 12 oz. Yukon Potatoes
  • 1 fl. oz. Red Cooking Wine
  • Info
    2 tsp. Beef Demi-Glace
  • ½ fl. oz. Balsamic Vinegar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and cut potatoes into 1" pieces. 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.

  • Step 2 - Make the Pommes Puree

    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 a pinch of salt. Mash until desired consistency is reached. Set aside. While potatoes boil, start tomatoes.

  • Step 3 - Start the Tomatoes

    Start the Tomatoes

    Place tomatoes on one half of prepared baking sheet. Drizzle with 1 Tbsp. olive oil, 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 start roasting, sear lamb.

  • Step 4 - Cook Lamb and Finish Tomatoes

    Cook Lamb and Finish Tomatoes

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Place lamb chops in 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.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear lamb to medium heat. Add mushrooms to hot pan and stir occasionally until browned, 4-5 minutes. Lower heat to low. Add wine and boil until 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. Bon appétit!