Lamb Chops and Garlic Butter Sauce
with Roasted Fingerling Potatoes, Carrots and Asparagus
A delicious and hearty meal that's easy to make and full of flavour.
Cals 1173 · Prot 39 · Carbs 34 · Fat 101
Family Friendly
Chef's choice
45 min
A delicious and hearty meal that's easy to make and full of flavour.
Cals 1173 · Prot 39 · Carbs 34 · Fat 101
Family Friendly
Chef's choice
Ingredients
Lamb
Grass-fed Lamb chops
450 Grams
Fresh rosemary
10 Grams
Veg
Fingerling potatoes
450 Grams
Carrot
2 Piece
Vegetable seasoning
2*10*11*13*15*
8 Grams
Thick asparagus
250 Grams
Sauce
Garlic butter
4*
50 Grams
Garlic cloves
2 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Dijon mustard
13*
9 Grams
Allergens
*2 Tree Nuts, *10 Wheat, *11 Gluten, *13 Mustard, *15 Celery, *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) | 4907 / 1173 |
| Fats (g) | 100.9 |
| of which saturated (g) | 39.9 |
| Carbohydrates (g) | 34 |
| of which sugars (g) | 12.8 |
| Fibers (g) | 10.3 |
| Proteins (g) | 39 |
| 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 Prep
- Preheat the oven to 220°C/200°C fan.
- Cut the potatoes in half lengthways.
- Peel and chop the carrot into bite-sized pieces.
- Pick and finely chop half of the rosemary.
- In a large bowl, add the potatoes and carrot.
- Add the vegetable seasoning and rosemary and a drizzle of olive oil - toss to coat.
2 Roast
- Add the potatoes and carrots to a lined baking tray.
- Roast for 25 min, until golden and nearly cooked.
3 Fry lamb
- Meanwhile, pat dry the lamb chops and season with salt and pepper.
- Heat a large frying pan over a medium-high heat with a drizzle of oil.
- Fry the lamb chops for 3-4 min each side until cooked to your liking.
- Halfway through cooking add a few sprigs of rosemary.
- Baste the chops, by spooning over some of the oil in the pan.
- Remove and reserve the pan for step 5, draining any excess oil.
4 Cook asparagus
- Meanwhile, chop the woody ends off the asparagus.
- After the veg has been roasting for 25 minutes, add the asparagus, and season with salt and pepper.
- Roast together for 8-10 minutes further until the asparagus is tender and the potatoes are golden and crispy.
5 Make sauce
- Meanwhile, zest the lemon and cut it in half.
- Finely chop the parsley leaves.
- Peel and finely chop the garlic.
- Return the reserved pan to a medium heat, with a small drizzle of oil.
- Fry the garlic for 1-2 min, until fragrant.
- Add the garlic butter and dijon mustard, whisk until melted and the sauce combines.
- Season with the lemon zest and lemon juice to taste.
- Add half of the parsley and mix.
6 Serve
- Serve the Lamb Chops and Garlic Butter Sauce with Roasted Fingerling Potatoes, Carrots and Asparagus.
- Garnish with the remaining parsley.
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