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Grilled Herby Lamb Chops
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Grilled Herby Lamb Chops

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.

Allergens:
Mustard
Sulphites
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories700 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate65 g
Sugar33 g
Dietary Fiber6 g
Protein43 g
Cholesterol130 mg
Sodium1080 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

Large Pot
Measuring Cups
Measuring Spoons
Colander
Small Bowl
Paper Towel
Medium Bowl
Silicone Brush
Large Bowl
Whisk

Instructions

Cook potatoes
1

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.

Prep and make glaze
2

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.

Marinate lamb
3

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.

Grill lamb
4

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.

Finish potatoes
5

Season potatoes with remaining garlic salt and pepper. Add half the chives, then gently toss to coat.

Finish and serve
6

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.

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