Parmesan Panko-Crusted Ranch Steak
with Rosemary Potatoes & Mixed Greens Salad with Feta
- Milk
- Wheat
- Tree Nuts
With their rich, grassy flavor and striking restaurant-worthy look, lamb chops are always impressive—and we’ve managed to make them even more special with the help of a crispy Parmesan-panko crust. Rosemary roasted potatoes are a perfect, classic side, and a lemony salad of heirloom tomatoes, feta, and mixed greens offers tangy, bright balance.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Dried Rosemary
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
Balsamic Vinegar
1 unit
Lemon
4 ounce
Mixed Greens
10 ounce
Ranch Steak
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.
Toss potatoes on a baking sheet with a drizzle of oil, rosemary, half the garlic powder (you’ll use the rest in Step 5), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, grate half the Parmesan into a small bowl. Add panko and a pinch of salt and pepper; stir to combine.
Pat lamb chops* dry with paper towels; season all over with salt and pepper. Evenly brush on all sides with sour cream. Mound panko mixture all over, pressing firmly to adhere.
Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated lamb chops and cook until crust is crisp and golden and lamb chops are cooked to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary.
Turn off heat; transfer to a paper-towel-lined plate.
While lamb cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings).
To bowl with dressing, add mixed greens, tomatoes, and feta. Toss until evenly coated. Sprinkle with almonds.
Divide lamb chops, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
