Herb Crusted Lamb Chops

Name: Herb Crusted Lamb Chops with Parmesan Smashed Potatoes, Roasted Broccoli and Mint Dressing
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Grass-fed Lamb chops; 60 Grams of Panko bread crumbs; 2 Grams of Dried thyme; 2 Grams of Dried oregano; 500 Grams of New potatoes; 45 Grams of Parmesan; 20 Grams of Fresh mint; 1 Piece of Garlic cloves; 3 Tbsp of Olive oil; 15 ML of Red vinegar; 30 ML of Water; 2 Grams of Chilli flakes; 0 Tsp of Salt; 150 Grams of Tenderstem broccoli; 2 Grams of Potato Seasoning

with Parmesan Smashed Potatoes, Roasted Broccoli and Mint Dressing

Lamb and mint join forces in a dinner that is full of flavour and big on texture.

26 Reviews

Cals 1321 · Prot 54 · Carbs 77 · Fat 90

Family Friendly

Chef's choice

50 min

Herb Crusted Lamb Chops with Parmesan Smashed Potatoes, Roasted Broccoli and Mint Dressing

Lamb and mint join forces in a dinner that is full of flavour and big on texture.

26 Reviews

Cals 1321 · Prot 54 · Carbs 77 · Fat 90

Family Friendly

Chef's choice

Ingredients

Lamb

Grass-fed Lamb chops

450 Grams

Panko bread crumbs 10*11*12*

60 Grams

Dried thyme

2 Grams

Dried oregano

2 Grams

Smashed potatoes

New potatoes

500 Grams

Parmesan 4*

45 Grams

Mint sauce

Fresh mint

20 Grams

Garlic cloves

1 Piece

Olive oil

3 Tbsp

Red vinegar

15 ML

Water

30 ML

Chilli flakes

2 Grams

Salt

0.3 Tsp

Broccoli

Tenderstem broccoli

150 Grams

Potato Seasoning

2 Grams

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *4 Milk

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)	5526 / 1321
Fats (g)	90
of which saturated (g)	32.8
Carbohydrates (g)	77
of which sugars (g)	4.8
Fibers (g)	9.8
Proteins (g)	53.6
Salt (g)	1.4

*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 Boil potatoes

Preheat the oven to 220°C/200°C fan.
Bring a pot of salted water to the boil.
Halve the potatoes (skin on).
Cook the potatoes for 10 min or until tender.
Drain.

2 Crust

Meanwhile, combine the panko crumbs, thyme, oregano, a pinch of salt and pepper on a large plate or in a bowl.
Season lamb chops with salt and pepper and add a drizzle of oil.
Coat the lamb chops in the herbed crumb, pressing down to fix the crust in place.
Set aside.

3 Make dressing

Pick the mint leaves.
Peel the garlic.
In a food processor or blender, add the mint, garlic, olive oil, red vinegar, 2 Tbsp water, a pinch of salt and chilli flakes (spicy!), to taste.
Blend to form a smooth dressing.
Set aside.

Tip! Can't handle the heat? Go easy on the chilli flakes.

4 Roast potatoes

Place the drained potatoes onto a lined baking tray, cut-side down.
Press down firmly with the back of a fork to crush the potatoes.
Drizzle with oil and season with a pinch of salt and pepper.
Roast for 10 min.

5 Roast lamb

Meanwhile, use a box grater to grate the Parmesan.
Once the potatoes have baked for 10 min, top the potatoes with the grated Parmesan.
Coat the tenderstem broccoli with vegetable seasoning and add to the tray with the potatoes.
Add the crusted lamb chops onto a separate lined baking tray with a drizzle of oil. Position the tray in the oven above the potatoes and broccoli.
Roast for 10 min.
Turn the grill on high and roast for an additional 2-3 min until the crust is browned and the lamb is cooked to your liking.