Culinary Collection
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
Chef
David Padilla
In Your Box (serves 2)
- 20 oz. Lamb Loin Chops
- 1 Jalapeño Pepper
- ½ oz. Cilantro
- 2 Garlic Clove
- 1 Poblano Pepper
- 1 Yellow Squash
- 12 oz. Fingerling Potatoes
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1 oz. Queso Fresco
- 1 tsp. Sazon Seasoning
- 1 Lime
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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Calories706
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Carbohydrates42g
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Fat28g
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Protein66g
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Sodium1389mg
Recipe Steps
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 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.
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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.
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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.
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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.
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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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