Grilled Montreal-Spiced Lamb Chops and Asparagus
with Nectarine-Tomato Salad and Grilled Naan
Fire up the grill! We've packed this meal with all the best flavours of the season; juicy nectarines, tender asparagus and Montreal-spiced lamb chops. Enjoy!
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
2 unit
Naan
(Contains Milk, Gluten)
113 g
Baby Heirloom Tomatoes
2 unit
Nectarine
113 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains Sulphites)
½ tbsp
Montreal Spice Blend
1 tbsp
Garlic Puree
7 g
Basil
¼ cup
Feta Cheese, crumbled
(Contains Milk)
227 g
Asparagus
25 g
Butter Medallion
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Trim and discard the bottom 1-inch from asparagus. Halve tomatoes. Cut four sections off nectarines, avoiding the pit. Add butter to a small microwavable bowl. Melt for 30 sec. (NOTE: If you don't have a microwave, melt butter in a small pot over medium heat.) Stir in half the garlic puree.
Pat lamb dry with paper towels. Add lamb, remaining garlic, 1/2 tbsp Montreal Steak Spice, 1/2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) to a large bowl. (NOTE: Reference heat guide.) Toss to combine.
Add naan to the grill. Close lid and cook until grill marks appear, 1-2 min. Flip naan, then brush tops with half the garlic butter. Close lid and cook until grill marks appear, 1-2 min. Transfer to an unlined baking sheet and cover to keep warm.
Add lamb to one side of the grill, then asparagus and nectarines, flesh-side down, to the other side. Reduce heat to medium, close lid and grill, flipping once, until lamb is cooked through and asparagus is tender, 8-10 min per side.** Remove nectarines from the grill once grill marks appear, 3-4 min.
Cut nectarines into 1/2-inch pieces. Add balsamic glaze and 2 tbsp oil (dbl for 4 ppl) to a medium bowl. Whisk to combine. Add tomatoes, nectarines and arugula and spinach mix. Tear basil over top. Season with salt and pepper, to taste, then toss to combine.
Toss asparagus with remaining garlic butter. Season with salt and pepper. Divide asparagus, salad and lamb between plates. Sprinkle salad with feta. Cut naan into quarters and serve alongside.
