Lamb with Jalapeno Chimichurri

with queso fresco fingerling potatoes, caramelized peppers & squash

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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)

  • 1 Lime
  • 1 tsp. Sazon Seasoning
  • Info
    1 oz. Queso Fresco
  • 12 oz. Fingerling Potatoes
  • 1 Yellow Squash
  • 1 Poblano Pepper
  • 2 Garlic Clove
  • ½ oz. Cilantro
  • 1 Jalapeño Pepper
  • 20 oz. Lamb Loin Chops

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
    706
  • Carbohydrates
    42g
  • Fat
    28g
  • Protein
    66g
  • Sodium
    1389mg

Recipe Steps

Before You Cook

  • 1

    start the potatoes

    halve potatoes lengthwise. place on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. spread into single layer. roast 20-25 minutes until tender. while potatoes roast, prepare the ingredients.

  • 2

    prepare the ingredients

    quarter lime. trim and quarter lengthwise. cut into ½" pieces. mince garlic. mince cilantro. mince jalapeno. poblano into ½" dice. season lamb with ¼ tsp. salt and a pinch of pepper.

  • 3

    cook the lamb chops

    heat 1 tsp. olive oil a medium overn-safe pan over medium-high heat. lamb in hot pan 2-3 minutes until browned. flip chops, and place in oven. roast 8-10 until temp. while lamb cooks, make the vegetables.

  • 4

    cook the vegetables

    heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. peppers and squash in hot pan. 5-7 minutes, stirring occasionally until tennder, and lightly charred.

  • 5

    make the chimichurri

    combine jalapeno, cilantro, garlic, 2 tsp. lime juice, 1 Tbsp. water, and 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

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