Meal Kit
Culinary Collection
Lamb Chops with Parmesan Stuffing
with rosemary demi-glace
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
- 20 oz. Lamb Loin Chop
- 8 oz. Green Beans
- 4 fl. oz. Whole Milk
- 1 French Roll
- 2 fl. oz. Liquid Egg
- ⅗ oz. Butter
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Garlic Clove
- 1 Rosemary Sprig
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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Calories520
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Carbohydrates30g
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Net Carbs26g
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Fat27g
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Protein36g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Medium Non-Stick 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
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1 Prepare the Ingredients
Cut French roll into 1/2" dice.
Mince garlic.Trim ends off green beans.Stem and mince rosemary.Pat lamb chops dry, and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and roll pieces to hot pan. Stir occasionally until toasted, 3-4 minutes. Transfer to a mixing bowl.Reserve pan; no need to wipe clean. -
2 Bake the Parmesan Stuffing
To mixing bowl containing roll pieces, add milk, liquid egg, garlic, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Toss to combine, then press mixture down slightly so that roll pieces soak up liquid.
Transfer to prepared casserole dish. For best results, use a 6" dish. You may also use a cast iron skillet. Cover with foil and bake 10 minutes.Remove foil and bake until set and golden brown, 8-10 minutes.While Parmesan stuffing bakes, sear lamb chops. -
3 Sear the Lamb Chops
Return pan used to toast bread pieces to medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Cook until browned, 2-3 minutes per side.
Transfer to one half of prepared baking sheet. Lamb will finish cooking in a later step.Wipe pan clean and reserve. -
4 Roast the Green Beans and Lamb Chops
On other half of baking sheet, toss green beans with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast until green beans are tender and lamb chops reach a minimum internal temperature of 145 degrees, 6-10 minutes.While green beans and lamb roast, make rosemary demi-glace. -
5 Make the Rosemary Demi-Glace
Add 1/2 cup water, demi-glace, and rosemary to pan used to sear lamb.
Bring to a boil over medium-high heat. Cook until slightly thickened, 1-2 minutes.Remove from burner and swirl in butter.Plate dish as pictured on front of card. Bon appétit!
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