Grilled Herby Lamb Chops
with Blueberry-Thyme Glaze and Buttered Potatoes
Make the most of your time in the kitchen by cooking the potatoes while you preheat the grill! Zesty mustards and fragrant thyme make a quick marinade for tender lamb chops before they hit the grill. Sweet and chewy dried cranberries in the salad and a blueberry glaze bring out the natural sweetness of the lamb.
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
360 g
Red Potato
113 g
Spring Mix
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Chives
7 g
Thyme
3 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Dried Cranberries
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While potatoes cook, preheat the grill to 500°F over medium-high heat. Halve potatoes (quarter them if larger). 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. Add 1 tbsp butter (dbl for 4 ppl), then gently toss until butter melts and potatoes are coated. Cover to keep warm.
Meanwhile, strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then finely chop. Thinly slice chives. Add blueberry jam, half the vinegar and half the thyme to a small microwave-safe bowl. Season with salt and pepper. Microwave until jam softens and mixture is warm, 30 sec-1 min. Stir to combine.
Combine whole grain mustard, half the Dijon, remaining thyme and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Pat lamb dry with paper towels. Season with half the garlic salt and pepper. Add lamb to the bowl with mustard mixture, then toss to coat.
Once potatoes are drained, add lamb to the grill. Reduce heat to medium, close lid and grill, flipping once, until lamb is cooked through, 5-7 min per side.** When lamb is almost done, brush one side with some blueberry-thyme glaze, then flip, glazed-side down. Grill for 30 sec, then repeat on the other side. Transfer lamb to a plate, then spread any remaining blueberry-thyme glaze over tops. Set aside to rest, 3-5 min.
Season potatoes with remaining garlic salt and pepper. Add half the chives, then gently toss to coat.
Add remaining vinegar, remaining Dijon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and dried cranberries, then toss to combine. Divide lamb, potatoes and salad between plates. Spoon any remaining glaze from the plate over lamb, then sprinkle with remaining chives.
