Crispy Herb-Mustard Crusted Lamb Chops
With Roasted Potatoes and Spring Peas
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Lamb, Loin Chops
360 g
Yellow Potato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Dijon Mustard
(Contains Mustard)
7 g
Parsley
227 g
Sugar Snap Peas
56 g
Green Peas
50 g
Shallot
3 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.66 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.)
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.
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.
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.
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.**
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.
