Herb Butter-Grilled Lamb Chops
with Potato Salad plus Lemony Greens & Grape Tomatoes
- Milk
- Eggs
Garlic-seasoned lamb chops are grilled to a rosy medium-rare, then topped with a bright parsley-lemon herb butter that melts into the meat as it rests. On the side, a creamy Dijon-mustard potato salad provides hearty contrast, while crisp chopped lettuce and grape tomatoes are tossed in a tangy lemon vinaigrette and finished with a shower of Parmesan.
Ingredients
1 unit
Baby Lettuce
12 ounce
Potatoes
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
15 ounce
Lamb Chops
¼ ounce
Parsley
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce.
Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.
While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.
Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds.
Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
Transfer steak to a cutting board to rest for at least 5 minutes.
Pat lamb chops* dry with paper towels. Season all over with garlic powder, salt, and pepper.
Add lamb chops to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 3-5 minutes per side for medium-rare (grills can vary).
Transfer lamb chops to a cutting board to rest for at least 5 minutes.
To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
Divide lamb chops, green salad, and potato salad between plates. Top lamb chops with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.
