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
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Cut potatoes into ¼" dice. Stem and mince mint and parsley. Zest lime, halve, and juice. Trim ends off green beans.
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.
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.
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.
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.
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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