Meal Kit
Culinary Collection
Lamb Chop with Pommes Puree
with cremini mushrooms and red wine sauce
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
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)
- 20 oz. Lamb Loin Chops
- 12 oz. Yukon Potatoes
- 2 Roma Tomatoes
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4 oz. Light Cream
- 4 oz. Cremini Mushrooms
- 1 fl. oz. Balsamic Vinegar
- 1 fl. oz. Red Cooking Wine
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates46g
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Net Carbs42g
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Fat38g
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Protein64g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and cut potatoes into 1" chunks.
Cut mushrooms into 1/4" slices.Core tomatoes and cut into 1/2" ovals lengthwise.Pat lamb chops dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Make the Pommes Puree
Bring a medium pot with potatoes and 1/4 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 1/4 tsp. salt. Mash until desired consistency is reached. Set aside.While potatoes boil, start tomatoes. -
3 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. -
4 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. -
5 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!
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