Apricot-Glazed Lamb Chops
with Spring Veggies and Creamy Smashed Potatoes
Zippy whole grain mustard and apricot spread come together to make a luscious glaze that brings out the 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.
Lamb, Loin Chops
Whole Grain Mustard
Chicken Broth Concentrate
Montreal Steak Spice
Parmesan Cheese, grated
Not included in your delivery
Before starting, wash and dry all produce. Quarter potatoes. 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.
Meanwhile, 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 Montreal Steak Spice and 2 tbsp water (dbl for 4 ppl). 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 and remaining Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden-brown and cooked through, 4-5 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.
Add 1/3 cup water (dbl for 4 ppl), apricot spread, mustard and broth concentrates to the same pan. Bring to a simmer over medium. Once simmering, 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.
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, to taste, then stir to combine. Cover to keep warm.
Add remaining chives to the pot with veggies. Stir to combine. Divide lamb, smashed potatoes and veggies between plates. Spoon glaze over lamb.