German-Style Lamb Chops with Creamy Djion Sauce
plus Rosemary Potatoes & Roasted Carrots
- Milk
Seared lamb chops are finished in the oven and served alongside rosemary-roasted potatoes and caramelized carrots. A creamy Dijon pan sauce, whisked together with stock and a touch of mustard, ties everything together with a tangy, savory finish. A sprinkle of fresh parsley adds a bright, herbaceous note to complete this German-inspired plate.
Ingredients
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
15 ounce
Lamb Chops
4 ounce
Cream Sauce Base
(Contains: Milk)
0.13 ounce
Rosemary
9 ounce
Carrot
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the rosemary (all for 4 servings).
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.
Toss potatoes on empty side of sheet with a large drizzle of oil, chopped rosemary, a pinch of salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat lamb chops dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook, turning once, until browned on both sides, 3-4 minutes per side. Turn off heat; transfer lamb chops to a second baking sheet. Wipe out pan.
Roast on middle rack until lamb chops reach desired doneness, 5-8 minutes for medium-rare. Transfer to a cutting board.
Meanwhile, roughly chop parsley.
Once veggies and lamb chops are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for lamb chops over medium-high heat.
Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
Divide lamb chops, potatoes, and carrots between plates in separate sections. Spoon sauce over lamb chops and potatoes and sprinkle with parsley. Serve.
