Grilled Herby Lamb Chops
with Blueberry-Thyme Glaze and Buttered Potatoes- Moutarde
- Sulfites
- Lait
- Soya
- Crustacés
- Blé
- Lait
- Sésame
- Sulfites
- Oeuf
- Gluten
- Poisson
- Peut contenir des traces d’allergènes
- Noix
- Arachides
- Moutarde
- Triticale
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.
Ingrédients
4 pièce(s)
Côtelettes de longe d’agneau
300 g
Pomme de terre rouge
113 g
Mélange printanier
1 cs
Moutarde à l’ancienne
(Contient : Moutarde Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
7 g
Ciboulette
7 g
Thym
3 pièce(s)
Confiture de bleuets
2 cs
Vinaigre de vin rouge
(Contient : Sulfites)
28 g
Canneberges séchées
(Peut contenir : Soya, Lait, Sésame, Sulfites, Oeuf, Gluten, Noix, Arachides, Moutarde)
1 cs
Moutarde de Dijon
(Contient : Moutarde Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
4 g
Sel d’ail
(Peut contenir : Soya, Blé, Lait, Sésame, Sulfites, Noix, Arachides, Moutarde, Triticale)
Non inclus dans la livraison
1 cs
Beurre non salé*
(Contient : Lait)
1.5 cs
Huile*
0.13 cc
Sel*
¼ cc
Poivre*
Valeurs nutritionnelles
Ustensiles
Instructions
- 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.
