Chimichurri Lamb Chops
with Fingerling Potatoes & Hot Honey Brussels Sprouts
Seared lamb chops are a guaranteed showstopper… but especially when they’re paired with bold, herby, bright chimichurri. A restaurant-worthy side of Brussels sprouts (roasted with hot honey and finished with feta and pepitas!) elevates the meal even further, while fingerling potatoes—tossed with garlic butter—offer a hearty, satisfying finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Onion
2 unit
Scallions
1 ounce
Hot Honey
1 teaspoon
Garlic Powder
15 ounce
Lamb Chops
½ ounce
Pepitas
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 ounce
Chimichurri
12 ounce
Fingerling Potatoes
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
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 wedges. Halve potatoes lengthwise. Trim and thinly slice scallions.
• Toss Brussels sprouts and onion on one side of a baking sheet with a drizzle of olive oil, half the hot honey, salt, and pepper (for 4 servings, spread veggies 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 separate 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).
• While veggies roast, pat lamb chops* dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add lamb 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.
Lamb is fully cooked when internal temperature reaches 145°.
