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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Lamb, Loin Chops
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
480 g
Red Potato
7 g
Mint
7 g
Parsley
½ unit
Lemon
1 tsp
Garlic Salt
4 tbsp
Fig Spread
227 g
Asparagus
28 g
Almonds, sliced
(Contains Tree nuts)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
50 g
Shallot
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.)
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.
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.
