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Grilled Montreal-Spiced Lamb Chops and Asparagus

Grilled Montreal-Spiced Lamb Chops and Asparagus

with Nectarine-Tomato Salad and Grilled Naan

Long Weekend Grill
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Fire up the grill! We've packed this meal with all the best flavours of the season; juicy nectarines, tender asparagus and Montreal-spiced lamb chops. Enjoy!

Tags:Spicy
Allergens:Milk/LaitWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Lamb, Loin Chops

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

113 g

Baby Heirloom Tomatoes

2 unit

Nectarine

113 g

Arugula and Spinach Mix

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

½ tbsp

Montreal Steak Spice

1 tbsp

Garlic Puree

7 g

Basil

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

227 g

Asparagus

25 g

Butter Medallion

(ContainsMilk/Lait)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate96 g
Sugar26 g
Dietary Fiber10 g
Protein56 g
Cholesterol145 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Paper Towel
Measuring Spoons
Baking Sheet
Silicone Brush
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Trim and discard the bottom 1-inch from asparagus. Halve tomatoes. Cut four sections off nectarines, avoiding the pit. Add butter to a small microwavable bowl. Melt for 30 sec. (NOTE: If you don't have a microwave, melt butter in a small pot over medium heat.) Stir in half the garlic puree.

2

Pat lamb dry with paper towels. Add lamb, remaining garlic, 1/2 tbsp Montreal Steak Spice, 1/2 tbsp oil and 1/4 tsp salt (dbl all for 4 ppl) to a large bowl. (NOTE: Reference heat guide.) Toss to combine.

3

Add naan to the grill. Close lid and cook until grill marks appear, 1-2 min. Flip naan, then brush tops with half the garlic butter. Close lid and cook until grill marks appear, 1-2 min. Transfer to an unlined baking sheet and cover to keep warm.

4

Add lamb to one side of the grill, then asparagus and nectarines, flesh-side down, to the other side. Reduce heat to medium, close lid and grill, flipping once, until lamb is cooked through and asparagus is tender, 8-10 min per side.** Remove nectarines from the grill once grill marks appear, 3-4 min.

5

Cut nectarines into 1/2-inch pieces. Add balsamic glaze and 2 tbsp oil (dbl for 4 ppl) to a medium bowl. Whisk to combine. Add tomatoes, nectarines and arugula and spinach mix. Tear basil over top. Season with salt and pepper, to taste, then toss to combine.

6

Toss asparagus with remaining garlic butter. Season with salt and pepper. Divide asparagus, salad and lamb between plates. Sprinkle salad with feta. Cut naan into quarters and serve alongside.