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.
Ingredients
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
Chives
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Gala Apple
1 unit(s)
Shallot
Not included in your delivery
¾ tsp
Sugar*
0.38 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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!)
- 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.
- 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.)
- 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.
- 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.
