Shawarma-Spiced Lamb Chops and Fig Sauce
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Shawarma-Spiced Lamb Chops and Fig Sauce

Shawarma-Spiced Lamb Chops and Fig Sauce

with Garlic-Herb Potatoes, Asparagus and Almonds

This dish is a perfect combination of flavours! A sweet fig sauce, garlicky herb roasted potatoes and zesty asparagus compliment the richness of the lamb chops.

Tree nuts

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

Preparation Time35 minutes
Cooking Time


serving amount

4 unit

Lamb, Loin Chops

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

480 g

Red Potato

7 g


7 g


½ unit


1 tsp

Garlic Salt

4 tbsp

Fig Spread

227 g


28 g

Almonds, sliced

(Contains Tree nuts)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

50 g


Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories880 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber12 g
Protein50 g
Cholesterol145 mg
Sodium1140 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.


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


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. Once potatoes are done, immediately transfer to the large bowl with herb butter (from step 2). Toss until butter melts and potatoes are coated.

Toast almonds, prep and make herb butter

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 4-6 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer almonds to a plate. Meanwhile, trim and discard the bottom 1-inch from asparagus. Peel, then cut shallot into 1/4-inch pieces. Pick mint leaves from stems, then finely chop 1/2 tbsp (dbl for 4 ppl). Finely chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Add mint, half the parsley and 1 tbsp butter (dbl for 4 ppl) to a large bowl.

Sear lamb

Heat the same pan over medium. While the pan heats, pat lamb dry with paper towels. Season with salt, pepper and Shawarma Spice Blend. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer lamb to one side of an unlined baking sheet. Carefully wipe the pan clean.

Roast asparagus and lamb

Add asparagus and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with lamb. Season with salt and pepper, then toss to coat. Roast in the top of the oven until asparagus are tender-crisp and lamb is cooked through, 6-8 min.** (NOTE: If asparagus is done before the lamb, transfer asparagus to a plate and cover to keep warm. Continue roasting lamb until cooked to desired doneness.)

Make fig sauce

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min. Sprinkle Gravy Spice Blend over top. Cook, stirring constantly, until combined, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and fig spread until smooth. Increase heat to medium-high and bring to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.

Finish and serve

Add 1/2 tbsp lemon juice (dbl for 4 ppl) to the pan with fig sauce. Add remaining parsley. Season with salt and pepper, to taste, then stir to combine. Sprinkle lemon zest over asparagus, then toss to coat. Divide potatoes, asparagus and lamb between plates. Spoon fig sauce over lamb. Sprinkle almonds over asparagus.