HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Herb Mustard Crusted Lamb Chops
topBanner
Crispy Herb-Mustard Crusted Lamb Chops

Crispy Herb-Mustard Crusted Lamb Chops

With Roasted Potatoes and Spring Peas

Special Plus
Read more

Enjoy "rack of lamb" vibes minus the fuss with this easy-to-make dinner! Lamb chops are crusted with Dijon mustard and herby panko. Served with savoury peas and roasted potatoes, it's a resto-worthy dish you can make yourself!

Allergens:Wheat/BléMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Lamb, Loin Chops

360 g

Yellow Potato

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

7 g

Parsley

227 g

Sugar Snap Peas

56 g

Green Peas

50 g

Shallot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.66 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber7 g
Protein53 g
Cholesterol142 mg
Sodium650 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, trim, then halve snap peas. Peel, then mince shallot. Roughly chop parsley. Thinly slice chives. Pat lamb dry with paper towels. Season with salt and pepper.

3

Mix sour cream and half the chives in a small bowl. Season with salt and pepper, then set aside. Heat a large non-stick pan over medium-high heat. Add 2 tsp oil (dbl for 4 ppl), then panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer to another small bowl, then stir in half the parsley. Season with salt and pepper.

4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then shallots. Cook, stirring often, until softened, 2-3 min. Add snap peas and green peas. Cook, stirring often, until tender-crisp, 4-6 min. Season with salt and pepper. Transfer veggies to a medium bowl, then stir in remaining parsley and remaining chives. Cover and set aside.

5

Add 1 tbsp oil (dbl for 4 ppl) to the pan, then lamb chops. Sear, flipping once, until golden-brown, 2-3 min. Transfer lamb to an unlined baking sheet. Spread Dijon over tops of lamb, then top with panko mixture, pressing slightly to adhere. Bake in the top of the oven until cooked through, 5-6 min.**

6

When lamb is done, transfer to a plate to rest for 3-5 min. Divide peas, potatoes and lamb between plates. Dollop sour cream mixture over potatoes.