Seared Lamb Chops
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Seared Lamb Chops

Seared Lamb Chops

with Garlic-Thyme Potatoes, Cheesy Roasted Broccoli and Gravy

Welcome to the lap of luxury! This premium recipe is sure to make tonight's dinner unforgettable with herby garlicky roasted potatoes, an umami bomb of cheesy roasted broccoli, a savoury pan gravy that goes with just about everything and, of course, our new show-stopping lamb chops!


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

Preparation Time40 minutes
Cooking Time


serving amount

4 unit

Lamb, Loin Chops

480 g

Yellow Potato

4 unit

Garlic, cloves

7 g


100 g


227 g

Broccoli, florets

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Seasoning Salt

(Contains Mustard)

1 tbsp

All-Purpose Flour

(Contains Wheat)

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 unit

Beef Broth Concentrate

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


0.06 tsp


¼ tsp



Nutrition Values

Calories970 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate70 g
Sugar9 g
Dietary Fiber9 g
Protein56 g
Cholesterol170 mg
Sodium2310 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.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip thyme leaves from stems, then finely chop. Finely chop chives. Peel, then mince or grate garlic. Peel, then cut shallots into 1/4-inch pieces. Cut broccoli into bite-sized pieces. Halve potatoes.

Roast potatoes

Add potatoes, thyme, half the garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Arrange on a parchment-lined baking sheet, cut-side down. Roast in the middle of the oven, rotating to the bottom halfway through, until golden-brown and tender, 20-22 min.

Roast broccoli

While potatoes roast, add broccoli, half the shallots, half the remaining garlic, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to the same large bowl. Season with pepper, to taste, then toss to combine. Arrange on an unlined baking sheet. Roast on the bottom of the oven, rotating to the middle halfway through, until golden-brown and tender, 10-12 min. When broccoli is almost done, sprinkle over Parmesan then return to the oven until cheese melts, 1-2 min.

Pan-fry lamb chops

While broccoli roasts, pat lamb chops dry with paper towels, then season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb chops. Pan-fry until golden-brown and cooked through, 3-5 min per side.** Transfer to a plate and loosely cover with foil. Set aside to rest.

Make gravy

While lamb chops rest, heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then remaining shallots and remaining garlic. Cook, stirring often, until shallots soften, 1-2 min. Add wine. Cook, stirring often, until liquid is absorbed, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until shallots are coated, 1-2 min. Add broth concentrates and 1 cup water (dbl for 4 ppl). Bring to a boil over medium-high. Once boiling, reduce heat to medium. Season with salt and pepper, then cook, stirring often, until gravy thickens, 2-3 min.

Finish and serve

Whisk any juices from the plate with lamb chops into the pan with gravy. Divide lamb chops, potatoes and broccoli between plates. Spoon gravy over lamb chops. Sprinkle lamb chops with chives.