Meal Kit
Culinary Collection
Lamb Chops with Hatch Chili Crema
and potato wedges with corn & pepper
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Patrick Le Beau
In Your Box (serves 2)
- 20 oz. Lamb Loin Chops
- 2 Russet Potatoes
- 1 Red Bell Pepper
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 2 oz. Chopped Green Hatch Chiles
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1 oz. Sour Cream
- 2 Green Onion
- ¼ oz. Cilantro
- 2 tsp. Cajun Seasoning
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) bO91b9On
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Calories810
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Carbohydrates61g
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Net Carbs53g
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Fat33g
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Protein67g
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Sodium1490mg
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
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1 prep
1/4 inch dice peppers (poblano and red)
slice green onions and separatechop cilantroquarter potatoes and slice into 1/2 inch pieces -
2 cooking potatoes and lamb
425, toss with 2t olive oil, cajun seasoning
12-14 minuteswhile potatoes roast heat a large non stick over medium high heat with 2 t olive oilseason lamb with 1/4 t salt and a pinch of peppersear 2-3 minutes per sideadd to tray with potatoes and cook for another 6 minutes -
3 making the sauce
combine sour cream, hatch chilis and 1/2 of the green onion tops
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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 1/4 t saltadd green onion bottoms and corn cook for another 2 minutes with a pinch of saltremove from heat and stir in cilantro -
5 plate
plate, top potatoes with other 1/2 of green onion tops
crema on lamb
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