Grilled Grass-Fed Lamb Chops
with Dill Fingerlings & Fennel-Apple Salad
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Rustic and refined, this recipe takes a page from the Nordic summer playbook. Delicate lamb T-bones pick up a light char, balanced by baby potatoes buttered with dill and lemon zest, and a sharp, revitalizing salad dressed in honey, mustard and shallot.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 450g Fingerling potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Dill
- 1 Shallot (or onion)
- 1 Lemon
- 1 Apple
- 1 Fennel bulb
- 15ml Whole-grain mustard
- 7g Honey
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Olive oil
BBQ (or pan)
Total Fat
46 g
Saturated Fat
14 g
Sodium
1010 mg
Total Carb
81 g
Sugars
25 g
Protein
74 g
Fibre
15 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first. Bring a medium pot of salted water to a boil.
- Halve the potatoes lengthwise.
- Roughly chop the dill stems and fronds.
- Zest and juice the lemon.
- Halve the fennel bulb lengthwise; thinly slice crosswise.
- Core and thinly slice the apple.
- Halve, peel and mince the shallot. In a small bowl, combine with the lemon juice to gently pickle.
Make the buttered dill potatoes
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Drain, return to the pot and add the lemon zest, ½ the dill, 2 tbsp butter (double for 4 portions) and S&P; toss well.
Grill the lamb
- Meanwhile, in a medium bowl, combine the lamb*, a drizzle of oil, the spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 4 min. per side, until cooked as desired.
- Transfer to a plate.
Make the salad
- In a large bowl, combine the honey, mustard, shallot-lemon mixture, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the baby greens, fennel, apple and remaining dill; toss well.
Plate your dish
- Divide the buttered dill potatoes and salad between your bowls.
- Top with the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
