with queso fresco fingerling potatoes, caramelized peppers & squash
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
Before You Cook
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.
prepare the ingredients
trim and quarter lengthwise. cut into ½" pieces.
poblano into ½" dice.
season lamb with ¼ tsp. salt and a pinch of pepper.
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.
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.
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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