Culinary Collection

Lamb Chops with Hatch Chili Crema

and potato wedges with corn & pepper

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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)

  • 2 Green Onion
  • 1 Poblano Pepper
  • Info
    1 oz. Sour Cream
  • 2 tsp. Cajun Seasoning
  • ¼ oz. Cilantro
  • 2 oz. Chopped Green Hatch Chiles
  • 5 oz. Corn Kernels
  • 1 Red Bell Pepper
  • 2 Russet Potatoes
  • 20 oz. Lamb Loin Chops

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    ¼ inch dice peppers (poblano and red) slice green onions and separate chop cilantro quarter potatoes and slice into ½ inch pieces

  2. 2

    cooking potatoes and lamb

    425, toss with 2t olive oil, cajun seasoning 12-14 minutes while potatoes roast heat a large non stick over medium high heat with 2 t olive oil season lamb with ¼ t salt and a pinch of pepper sear 2-3 minutes per side add to tray with potatoes and cook for another 6 minutes

  3. 3

    making the sauce

    combine sour cream, hatch chilis and ½ of the green onion tops

  4. 4

    cooking veg

    in same pan from lamb, drain fat, add 2t olive oil to pan over medium heat add peppers and saute stirring for 2-3 minutes, with ¼ t salt add green onion bottoms and corn cook for another 2 minutes with a pinch of salt remove from heat and stir in cilantro

  5. 5


    plate, top potatoes with other ½ of green onion tops crema on lamb

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