Apricot-Glazed Lamb Chops
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Apricot-Glazed Lamb Chops

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.

Preparation Time35 minutes
Cooking Time


serving amount

4 unit(s)

Lamb, Loin Chops

350 g

Yellow Potato

113 g

Leek, sliced

113 g

Green Peas

7 g


4 tbsp

Apricot Spread

2 tbsp

Whole Grain Mustard

(Contains Mustard)

113 mL


(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


0.13 tsp


½ tbsp



Nutrition Values

Calories1000 kcal
Fat51 g
Saturated Fat26 g
Carbohydrate88 g
Sugar38 g
Dietary Fiber10 g
Protein48 g
Cholesterol225 mg
Sodium1380 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium450 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Potato Masher


Prep and cook potatoes

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.

Cook veggies

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.

Pan-fry lamb

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.

Make glaze

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.

Finish smashed potatoes

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.

Finish and serve

Add remaining chives to the pot with veggies. Stir to combine. Divide lamb, smashed potatoes and veggies between plates. Spoon glaze over lamb.

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