Lamb Chops and Truffle Mash

Name: Lamb Chops and Truffle Mash with Hazelnut Kale and Shallot Sauce
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Grass-fed Lamb chops; 0 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 10 Grams of Fresh thyme; 2 Piece of Garlic cloves; 20 Grams of Butter; 15 Grams of Fresh chives; 600 Grams of Potatoes; 100 ML of Whole milk; 15 ML of Truffle oil; 5 Grams of Potato Seasoning; 0 Tsp of Black pepper; 150 Grams of Kale; 40 Grams of Hazelnuts; 30 Grams of Grated Parmesan; 1 Piece of Shallots; 10 Grams of Plain flour; 250 ML of Water; 28 Grams of Onion marmalade; 15 ML of Worcestershire sauce; 1 Piece of Vegetable stock cube; 0 Tsp of Black pepper

with Hazelnut Kale and Shallot Sauce

Indulgent! The only word to describe this feast.

57 Reviews

Cals 1553 · Prot 57 · Carbs 74 · Fat 117

Chef's choice

45 min

Lamb Chops and Truffle Mash with Hazelnut Kale and Shallot Sauce

Indulgent! The only word to describe this feast.

57 Reviews

Cals 1553 · Prot 57 · Carbs 74 · Fat 117

Chef's choice

Ingredients

Lamb

Grass-fed Lamb chops

450 Grams

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Olive oil

0.5 Tbsp

Fresh thyme

10 Grams

Garlic cloves

2 Piece

Butter 4*

20 Grams

Truffle mash

Fresh chives

15 Grams

Potatoes

600 Grams

Whole milk 4*

100 ML

Truffle oil

15 ML

Potato Seasoning

5 Grams

Black pepper

0.3 Tsp

Kale

150 Grams

Hazelnuts 2*

40 Grams

Grated Parmesan 4*

30 Grams

Sauce

Shallots

1 Piece

Plain flour 10*11*

10 Grams

Water

250 ML

Onion marmalade

28 Grams

Worcestershire sauce 6*11*

15 ML

Vegetable stock cube 15*

1 Piece

Black pepper

0.3 Tsp

Allergens

*4 Milk, *2 Tree Nuts, *10 Wheat, *11 Gluten, *6 Fish, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	6486 / 1553
Fats (g)	117.2
of which saturated (g)	36.4
Carbohydrates (g)	74
of which sugars (g)	20.3
Fibers (g)	15.8
Proteins (g)	56.5
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make mash

Bring a large pot of salted water to the boil.
Finely chop the chives.
Peel and chop the potatoes into small bite-sized pieces.
Boil the potatoes for 15-20 min until tender.
Once tender, drain and return to the same pan.
Mash until smooth. Add milk to achieve the desired consistency.
Drizzle in the truffle oil to taste and season with the vegetable seasoning and black pepper.
Mix in the chopped chives.

2 Prep

Peel and finely slice the shallots.
Trim the kale, discarding the woody ends and chop in bite-sized pieces.

3 Fry chops

Pat dry the lamb chops and season with salt and pepper.
Heat a large non-stick frying pan over medium-high heat with a drizzle of oil.
Once hot, fry the lamb chops for 3-4 min each side until cooked to your liking.
Halfway through cooking add a few sprigs of thyme, garlic and half the butter (reserving the rest for the sauce).
Baste the chops, by spooning over some of the melted butter.
Once cooked, remove the chops from the pan and rest on a plate until serving.

4 Make sauce

Meanwhile, return the unwashed steak pan to a medium heat with the remaining butter.
Add the shallots and fry for 4-6 min until softened.
Add the flour, mix well and cook for 1 min.
Gradually whisk in the measured water, onion marmalade, Worcestershire sauce a few thyme sprigs and 0.5 stock cube.
Cook for 3-4 min until thickened.
Season generously with black pepper.
Set aside.