Maple Mustard-Glazed Lamb Chops
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Maple Mustard-Glazed Lamb Chops

Maple Mustard-Glazed Lamb Chops

with Arugula Salad

There's no need for a special occasion to enjoy this tasty lamb feast! Succulent, pan-seared lamb chops pair beautifully with a salad of peppery arugula, juicy apples, dried cranberries and walnuts.


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

4 unit(s)

Lamb, Loin Chops

1 tbsp

Maple Syrup

113 g

Arugula and Spinach Mix

28 g

Dried Cranberries

28 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

½ cup

Goat Cheese

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

7 g


1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Gala Apple

1 unit(s)


Not included in your delivery

¾ tsp


0.38 tsp


3 tbsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate65 g
Sugar32 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium1050 mg
Trans Fat0.3 g
Potassium1300 mg
Calcium200 mg
Iron6.5 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.


Medium Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl
Large Non-Stick Pan
Large Bowl


Pickle shallots
  • Peel, then cut shallot into 1/8-inch slices.
  • Add shallots, half the vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water to a small pot.
  • Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Make croutons and toast walnuts
  • Meanwhile, cut ciabatta into 1-inch pieces, then arrange on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
  • Add walnuts to the other side of the baking sheet.
  • Toast in the top of the oven, tossing croutons halfway through, until lightly golden, 4-6 min. (TIP: Keep an eye on croutons and walnuts so they don't burn!)
Prep and make maple-mustard glaze
  • Meanwhile, finely chop chives.
  • Stir together half the mustard and half the maple syrup (use all for 4 ppl) in a small bowl. Set aside.
  • Cut 4 sections of apple, avoiding the core, then cut apple sections into 1/4-inch slices.
Sear lamb
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat lamb dry with paper towels. Season with salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then lamb. Pan-fry until golden, 2-3 min per side. (NOTE: Sear in batches as needed. Lamb will finish cooking in the next step.)
Finish lamb and make salad
  • Transfer lamb to another parchment-lined baking sheet.
  • Spoon maple-mustard glaze on to tops of lamb chops. Roast in the top of the oven until lamb is cooked through, 6-8 min.**
  • Add chives, remaining vinegar, remaining mustard, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add apples, cranberries, arugula and spinach mix and croutons, then toss to combine.


Finish and serve
  • Drain shallots and discard pickling liquid.
  • Divide lamb chops and salad between plates.
  • Top salad with pickled shallots and walnuts.
  • Crumble goat cheese over top.
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