Goodfood x Laurent Dagenais: Herb-Crusted Grass-Fed Lamb Chops
Parmesan Risotto & Watercress Salad
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
We’re teaming up with Montréal chef Laurent Dagenais whose low-key charm, restaurant training and user-friendly recipes have earned him more than 1 million followers. This feast wows from bottom to top: cheesy risotto, seared lamb T-bones encrusted with herbs and crisp lemony veggies.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 14g Herb medley (thyme, rosemary, parsley)
- 2 Garlic cloves
- 300g Green beans (or string peas)
- 1 Lemon
- 120g Baby watercress
- 1 Shallot (or onion)
- 20g Breadcrumbs
- 160g Arborio rice
- 24g Chicken demi-glace
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk, Sulphites, Wheat
You will need:
Large pot
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Olive oil
Medium pan
Large pan
Total Fat
35 g
Saturated Fat
15 g
Sodium
1310 mg
Total Carb
89 g
Sugars
8 g
Protein
86 g
Fibre
7 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Remove the stem ends of the green beans.
- Finely chop the parsley, thyme and rosemary leaves and stems.
- Mince the garlic.
- Halve, peel and mince the shallot.
- Zest and juice the lemon.
Make the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the shallot and sauté, 1 to 2 min., until fragrant.
- Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
- Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 16 to 20 min., until most of the liquid has been absorbed and the rice is al dente.
- If dry, gradually add water until you achieve your desired consistency.
- Add the cheese and 2 tbsp butter (double for 4 portions).
Prepare & cook the lamb
- Meanwhile, in a small bowl, combine the breadcrumbs, garlic, thyme, rosemary, ½ the parsley and S&P.
- Pat the lamb dry and drizzle with oil; season with S&P and rub with the breadcrumb mixture.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Cook the green beans
- Meanwhile, add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
- In a medium pan, heat a drizzle of oil on medium.
- Add the green beans, ¼ of the lemon juice, ¼ of the lemon zest, the remaining shallot and S&P.
- Sauté, 3 to 4 min., until crisp-tender.
Make the salad & serve
- In a large bowl, combine the watercress, remaining parsley, lemon juice and lemon zest, a drizzle of olive oil and S&P.
- Divide the risotto between your plates.
- Top with the green beans, lamb and salad. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
