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.
