Chimichurri Lamb Chops
with Crispy Potatoes and Feta Aioli
No need to call an asado expert! You'll cook up Argentina-inspired deliciousness in your own kitchen tonight with perfectly seared lamb chops and roasted veggies, all topped with a bright, herby chimichurri.
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
2 unit(s)
Hot Pepper
1 unit(s)
Green Bell Pepper
1 unit(s)
Red Onion
7 g
Parsley
7 g
Cilantro
2 unit(s)
Garlic, cloves
100 g
Feta Cheese, block
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Montreal Spice Blend
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1-inch pieces.
- 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. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes and return them to the same pot, off heat.
- Meanwhile, peel, then cut onion into 1/2-inch slices.
- Finely chop 1 tbsp (2 tbsp) onions. Set aside for chimichurri sauce (in step 3).
- Core, then cut bell pepper into 1/2-inch slices.
- Core, then cut hot peppers into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Add hot peppers, bell peppers, sliced onions, half the Montreal Steak Spice and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to combine.
- Roast in the middle of the oven until veggies begin to soften, 10 min. (NOTE: Veggies will continue to roast with lamb chops in step 4.)
- Meanwhile, finely chop parsley.
- Finely chop cilantro.
- Peel, then mince or grate garlic.
- Add vinegar, parsley, cilantro, chopped onions, half the garlic, 1/4 tsp salt, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to a small bowl. Season with pepper, then stir to combine. Set aside.
- Crumble feta.
- Add mayo, half the feta and remaining garlic to another small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat lamb dry with paper towels. Season with salt and remaining Montreal Steak Spice.
- When hot, add 1/2 tbsp (1 tbsp) oil, then lamb. Pan-fry until golden, 1-2 min per side. Remove from heat, then carefully wipe the pan clean.
- When veggies have roasted for 10 min, carefully remove the baking sheet from the oven, then push veggies to ones one side of the baking sheet. Arrange lamb on the other side of the baking sheet.
- Roast veggies and lamb in the middle of the oven until veggies are tender and lamb is cooked to desired doneness, 6-8 min.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp oil and 1 tbsp butter, then swirl the pan until melted, 30 sec. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.)
- Add potatoes. Cook, flipping occasionally, until golden-brown and crispy, 4-6 min.
- Transfer potatoes to a plate, then season with salt and pepper, to taste.
- Divide lamb chops, potatoes and veggies between plates.
- Drizzle chimichurri sauce over lamb chops.
- Sprinkle remaining feta over veggies.
- Serve feta aioli alongside potatoes for dipping.
