Dijon Lamb Chops
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Dijon Lamb Chops

Dijon Lamb Chops

with Smashed Potatoes and Candied Walnut Veggies

Revel in this restaurant-quality supper at home! The bold flavours of Dijon mustard are paired with lamb, sweet candied walnuts and wholesome green veggies.


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

Preparation Time45 minutes
Cooking Time


serving amount

4 unit

Lamb, Loin Chops

360 g

Yellow Potato

170 g

Green Beans

113 g

Sugar Snap Peas

50 g


28 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 tbsp

Brown Sugar

1 unit

Chicken Broth Concentrate

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ cup


(Contains Milk)






Nutrition Values

Calories1160 kcal
Fat84 g
Saturated Fat36 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber8 g
Protein41 g
Cholesterol185 mg
Sodium1470 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.


Parchment Paper
Non-Stick Pan
Measuring Spoons
Large Pot
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Potato Masher


Toast walnuts

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a work surface. Measure 1 tbsp water (dbl for 4 ppl). Set aside. When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown,3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat.

Finish walnuts and cook potatoes

Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts - they will be VERY hot.) Set aside to cool completely, 15 min.While walnuts cool, quarter potatoes. 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 and return potatoes to the same pot, off heat

Prep and cook lamb chops

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat lamb dry with paper towels. Season with half the garlic salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Spread Dijon over tops and sides. Bake in the top of the oven until lamb is cooked to desired doneness, 6-8 min.** Cover loosely with foil and let rest, 5 min.

Prep and cook veggies

Meanwhile, trim, then halve green beans. Trim snap peas. Reheat the same pan over medium. When hot, add green beans, snap peas and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then toss to coat until butter melts. Remove the pan from heat, then transfer veggies to a plate. Cover to keep warm. Meanwhile, peel, then finely chop shallot.

Make pan sauce

When veggies are done, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec. Add 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, stirring often until sauce thickens slightly, 1-2 min. Stir in any lamb resting juices from the baking sheet. Season with salt and pepper, to taste.

Finish and serve

Roughly mash remaining garlic salt, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until slightly smashed. Season with pepper, to taste. Divide lamb chops, potatoes and veggies between plates. Spoon pan sauce over lamb and potatoes. Sprinkle candied walnuts over veggies.

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