Apricot-Glazed Lamb Chops
with Spring Veggies and Creamy Smashed Potatoes
Zippy Dijon and honey-sweet apricot spread make for a luscious glaze that brings out lamb's natural sweetness in this festive, delicious dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Lamb, Loin Chops
360 g
Yellow Potato
113 g
Leek, sliced
113 g
Green Peas
7 g
Chives
4 tbsp
Apricot Spread
2 tbsp
Whole Grain Mustard
(Contains Mustard)
113 mL
Cream
(Contains Milk)
2 unit
Chicken Broth Concentrate
1 tsp
Dill-Garlic Spice Blend
¼ cup
Parmesan Cheese, grated
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve potatoes (if larger, quarter them). Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, thinly slice chives. Once water is boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.
Once potatoes are boiling, heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 30 sec. Add leeks. Cook, stirring often, until tender, 2-3 min. Add peas, half the Dill-Garlic Spice Blend and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until water is absorbed and leeks begin to brown, 5-6 min. Remove the pot from heat, then cover to keep warm.
Meanwhile, pat lamb dry with paper towels. Season with salt, pepper and remaining Dill-Garlic Spice Blend. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden-brown and cooked through, 3-5 min per side.** (TIP: Reduce heat to medium if lamb chops are browning too quickly.) Remove the pan from heat. Transfer lamb to a plate, then cover loosely with foil to rest, 5 min. Carefully wipe the pan clean.
Meanwhile, roughly mash cream, Parmesan, half the chives and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. Cover to keep warm.
Add 1/3 cup water (dbl for 4 ppl), apricot spread, mustard and broth concentrates to the same pan (from step 3). Bring to a simmer over medium. Once simering, cook, stirring often, until apricot spread melts and glaze thickens slightly, 2-3 min. Remove the pan from heat. Season with pepper and stir in any juices from the plate with lamb.
Add remaining chives to the pot with veggies. Stir to combine. Divide lamb, smashed potatoes and veggies between plates. Spoon glaze over lamb.
