Lamb Chops au Poivre & Garlic Herb Potatoes
with Apple, Walnut & Blue Cheese Salad
Restaurant-worthy lamb chops with fresh-crushed peppercorns and a velvety demi-glace sauce are paired with garlic herb potatoes and an apple, walnut, and blue cheese salad for a meal that will transform your kitchen into a five-star bistro.
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
1.5 ounce
Blue Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
½ ounce
Walnuts
(Contains: Tree Nuts)
1 tablespoon
Black Peppercorns
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ ounce
Chives
12 ounce
Fingerling Potatoes
1 unit
Apple
15 ounce
Lamb Chops
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve potatoes lengthwise (leave any smaller spuds whole); toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
While potatoes roast, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice apple. Finely chop chives.
-
Pat lamb chops* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: You may need to work in batches. If lamb begins to brown too quickly, reduce heat to medium.
-
Turn off heat; transfer to a plate to rest. Wipe out pan.
-
Heat pan used for lamb over medium heat. Add demi-glace, mustard, ½ tsp crushed peppercorns (be sure to measure—we sent more!), and ¼ cup water (1 tsp crushed peppercorns and ⅓ cup water for 4 servings). Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes.
-
Remove from heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. TIP: If sauce seems too thick, stir in a splash of water.
-
In a large bowl, toss together mixed greens, apple, walnuts, half the blue cheese, and as much dressing as you like.
-
Once potatoes are done cooking, transfer to a separate large bowl; toss with garlic herb butter and chives.
-
Divide lamb chops, salad, and garlic herb potatoes between plates. Drizzle lamb with peppercorn sauce. Garnish salad with remaining blue cheese. Serve.
