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Week of 4/17/17

Lamb Chops with Balsamic Reduction
and roasted sweet potato / peas

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Lamb Chops with Balsamic Reduction
Simple spring flavors come together in this flavorful lamb dish served over sweet potatoes and peas with a balsamic reduction on top.
Smarts: Use whatever chop of lamb is most affordable at your grocery store - loin or rib chops work well.
Tags
Special Occasion, Freezer Friendly
Proteins
Lamb, non-ground
Cuisines
American
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111

Ingredients

Metric
Servings:
4
Lamb Chops with Balsamic Reduction:
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Lamb chops, bone-in loin or rib - 4 (sub pork chops or your favorite cut of steak)
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Stock, any type - 1/3 cup
Roasted Sweet Potatoes and Peas:
  • Sweet potatoes - 1 1/2 lb , cubed
  • Peas, frozen or fresh - 1 1/2 cups
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp

Prep

  1. Sweet potatoes - Cube sweet potatoes (you can peel them or leave the peel on). (Can be done up to 5 days ahead)
  2. Lamb - Combine salt, pepper and thyme in a baking dish. Press lamb chops into seasoning to coat on both sides.
  3. Peas - If using frozen, defrost in the microwave. If using fresh, cover with a damp paper towel and microwave until tender.

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Make

  1. Preheat oven to 400F / 204C.
  2. Toss sweet potatoes with oil (the portion for the sweet potatoes) and some salt. Spread out on a sheet pan in one even layer. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake pan and roast for another 10 to 12 minutes, until golden and crisp.
  3. While potatoes roast, heat a skillet over medium-high heat. Add oil (the portion for the lamb) and then lamb chops. Sear on both sides until golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done). Set lamb aside and cover to keep warm.
  4. Return skillet to heat and reduce heat to medium.
  5. Add butter (the portion for the lamb) and vinegar and whisk to combine. When butter is melted, bring to a simmer. Simmer for 1 minute and then whisk in stock. Simmer until thick, ~2 minutes more.
  6. When potatoes are done roasting, toss with peas and butter (the portion for the vegetables). Season with some salt and pepper.
  7. Divide vegetables between serving plates. Top each serving with a lamb chop and drizzle with balsamic reduction. Enjoy!

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