Chimichurri Lamb & Hot Honey Brussels Sprouts
Bring elevated, restaurant-style flavors to your kitchen
- Milk
Seared lamb chops are a guaranteed showstopper, especially when they’re paired with bold, herby, bright chimichurri. A side of Brussels sprouts roasted with hot honey and finished with feta and pepitas elevates the meal even further, while red potatoes tossed with garlic butter offer a hearty finish.
Ingredients
1 ounce
Hot Honey
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
8 ounce
Brussels Sprouts
12 ounce
Red Potatoes
15 ounce
Lamb Chops
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Pepitas
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into ¼-inch-thick wedges. Quarter potatoes. Trim and thinly slice scallions.
- Toss Brussels sprouts and onion on one side of a baking sheet with half the hot honey, a drizzle of olive oil, salt and pepper (For 4 servings, spread out across entire sheet.)
-
Toss potatoes on empty side of sheet with a large drizzle of olive oil, half the garlic powder, salt, and pepper. (For 4, toss potatoes on a second baking sheet.)
-
Roast on middle rack until veggies are browned and tender, 18-22 minutes (for 4, roast on middle and top racks, swapping rack positions halfway through).
- Pat lamb chops* dry with paper towels. Season all over with remaining garlic powder, salt, and pepper.
- Heat a large drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Cook in batches if necessary! If lamb begins to brown too quickly, reduce heat to medium.
- Transfer to a plate to rest.
- Transfer roasted Brussels sprouts and onion to a medium bowl. Toss with half the scallions, half the feta, and half the pepitas.
-
Transfer roasted potatoes to a second medium bowl; toss with garlic herb butter until coated.
- Divide lamb chops, Brussels sprouts, and potatoes between plates. Drizzle chimichurri over lamb chops. Top Brussels sprouts with remaining hot honey, remaining feta, remaining pepitas, and remaining scallions. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The hot honey Brussels sprouts with feta and pepitas were a standout, and the lamb chops were praised as tender and flavorful by those who enjoyed them 🍖.
- Ease of prep: The recipe is straightforward, but watch the lamb cook time closely — a few found the suggested timing ran a little long and risked overcooking.
- Suggestions: Some found the chimichurri mild; if you prefer bolder herb flavor, add extra fresh herbs or a squeeze of lemon. A few also felt the onion in the Brussels sprouts was excessive — reduce it if you want the hot honey and feta to shine.
- Portions: Some found the meal quite generous for two people, so this one is great for sharing or enjoying as leftovers.
