Meal Kit

Lamb Chops with Mint Chimichurri

with buttermilk mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

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)

  • 14 oz. Yukon Potatoes
  • 0.125 oz. Mint
  • ¼ oz. Parsley
  • 1 Lime
  • 6 oz. Green Beans
  • Info
    2 fl. oz. Buttermilk
  • Info
    ⅓ oz. Butter
  • 10 oz. Lamb Loin Chop
  • ¼ tsp. Red Pepper Flakes

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Colander
  • 1 Large Pan
  • 1 Mixing Bowl

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
  1. 1

    Prepare the Ingredients

    Cut potatoes into ¼" dice. Stem and mince mint and parsley. Zest lime, halve, and juice. Trim ends off green beans.

  2. 2

    Make the Mashed Potatoes

    Bring a small pot with potatoes and enough salted water to cover to a boil over high heat. Reduce to a simmer and cook until tender, 15-18 minutes. Drain potatoes in a colander and return to pot. Add buttermilk and butter and mash until desired consistency is reached. Season with a pinch of salt and pepper. While potatoes cook, roast lamb.

  3. 3

    Sear and Roast the Lamb

    Pat lamb chops dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a large pan over medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Sear until well- browned, 3-5 minutes. Transfer chops to prepared baking sheet, seared side up, and roast until chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. Rest lamb 5 minutes. Pour off all but 2 tsp. oil out of pan and reserve remaining in pan. While lamb roasts, make chimichurri.

  4. 4

    Make the Chimichurri

    In a mixing bowl, combine parsley, mint, half the lime zest, 2 tsp. lime juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt and pepper.

  5. 5

    Cook the Green Beans

    Once lamb is resting, return pan used to sear lamb to medium-high heat. Add green beans to hot pan and cook until lightly browned, 2-3 minutes. Add ¼ cup water and a pinch of salt and pepper and cook until green beans are tender, 2-4 minutes. Remove from burner.

  6. 6

    Finish the Dish

    Place green beans on a plate. Place potatoes and lamb chops next to green beans and top lamb with chimichurri.

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