Apricot-Glazed Lamb Chops
with Winter Leeks 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 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(s)
Lamb, Loin Chops
350 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(s)
Chicken Broth Concentrate
1 tbsp
Montreal Spice Blend
¼ cup
Parmesan Cheese, grated
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 (2 tbsp) butter, 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 (4 tbsp) water. 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 (1 tbsp) oil, 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 (2/3 cup) water, 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 (2 tbsp) butter into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, 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.
