Grilled Montreal-Spiced Lamb Chops and Asparagus
with Nectarine-Tomato Salad and Grilled Naan- Milk
- Gluten
- Sulphites
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!
Ingredients
4 unit
Lamb, Loin Chops
2 unit
Naan
(Contains: Milk, Gluten)
113 g
Baby Heirloom Tomatoes
2 unit
Nectarine
113 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
½ tbsp
Montreal Spice Blend
1 tbsp
Garlic Puree
7 g
Basil
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
227 g
Asparagus
25 g
Butter Medallion
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Montreal-spiced lamb chops, praising the dish's overall taste and spice level.
- Ease of prep: Some found grilling the naan and nectarines tricky; consider adjusting cooking times for best results.
- Suggestions: Use ripe nectarines for better flavor; reduce oil slightly if desired for a lighter dish.
- Portions: Several customers wished for more lamb chops, noting the protein portion felt small.
- Naan: Toast the naan carefully to avoid drying out; some found it less fresh than expected.
