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
A note about serious food allergies
Harmony works its wonders in more than just music. This meal, for instance, is hitting all the high notes without humming a bar. Tender, luxurious lamb chops are served with a succulent cherry-demi sauce, combine rich and sweet for a chorus of flavor. Butternut squash, dusted with rosemary, provides a tasty baseline. And killing it on the high notes is a spinach gratin, resplendent with ricotta and Parmesan. Put this all together, and you've got a surefire chart-topper on your hands.
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
Large Non-Stick Pan
Small Oven-Safe Casserole Dish
Small Non-Stick Pan
Before You Cook
Prepare Ingredients and Wilt Spinach
Stem and mince rosemary.
Pat lamb chops dry, and season both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until wilted, 1-2 minutes.
Transfer spinach to a mixing bowl.
Reserve pan; no need to wipe clean.
Prepare the Gratin
Add ricotta, ¼ tsp. salt, and a pinch of pepper to bowl with spinach. Stir to combine.
Transfer ricotta-spinach mixture to prepared casserole dish. Top with Parmesan and panko and drizzle with 2 tsp. olive oil.
Cook the Lamb and Gratin
Return pan used to wilt spinach to medium-high heat and add 1 tsp. olive oil. Add lamb chops to hot pan and sear until browned, 1-2 minutes per side.
Transfer seared lamb to one half of prepared baking sheet. Place casserole dish with gratin on other half.
Roast in hot oven until gratin is browned and lamb reaches a minimum internal temperature of 145 degrees, 8-12 minutes.
Rest cooked lamb at least 3 minutes.
Wipe pan clean and reserve.
While lamb roasts, cook squash.
Cook the Squash
Return pan used to sear lamb to medium heat and add 2 tsp. olive oil.
Add butternut squash to hot pan and cover. Stir occasionally until browned and tender, 8-12 minutes.
Remove from burner and stir in rosemary, ¼ tsp. salt, and a pinch of pepper.
While lamb rests, make sauce.
Make Sauce and Finish Dish
Place a small non-stick pan over medium-high heat.
Add ¼ cup water, cherry jam, and demi-glace to hot pan and stir to combine. Bring to a boil. Once boiling, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing lamb on sauce. Bon appétit!
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