Lamb Chops in Orange and Blueberry Sauce

with Roasted Parsnips
An exciting dish with a combination of sweet and salty.
Cals 383 · Prot 6 · Carbs 74 · Fat 9
Gourmet
Low Carb
30 min
Lamb Chops in Orange and Blueberry Sauce with Roasted Parsnips
An exciting dish with a combination of sweet and salty.
Cals 383 · Prot 6 · Carbs 74 · Fat 9
Gourmet
Low Carb
Ingredients
Chops
Butter 4*
20 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Sauce
Shallots
1 Piece
Fresh rosemary
10 Grams
Orange
1 Piece
Olive oil
1 Tbsp
Red vinegar
15 ML
Honey
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Side
Parsnip
2 Pieces
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*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) 1597 / 383
Fats (g) 9.3
of which saturated (g) 5.8
Carbohydrates (g) 74
of which sugars (g) 26.9
Fibers (g) 19.2
Proteins (g) 5.8
Salt (g) 0.2
*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

Roast parsnips

1 Roast parsnips

Preheat the oven to 225°C. Brush parsnips carefully (no need to peel). Cut in half lenghtwise. Arrange on an oven casserole, cut side up. Coat with olive oil and season with salt and pepper. Roast in the oven for 20–25 minutes until nicely roasted and softened.
Prep sauce ingredients

2 Prep sauce ingredients

Peel and slice shallots. Separate rosemary sprigs from the stem. Wash orange carefully. With a peeler, cut a few big pieces of the zest. Juice oranges.
Fry lamb chops

3 Fry lamb chops

Cut lamb rack to individual chops. Heat a pan over high heat. Add butter and reduce the heat to medium high. Add lamb chops (in batches) and fry about 1,5 minutes on both sides. Add a bit of oil, if needed. Season with salt and pepper. Set aside.
Make sauce

4 Make sauce

Without washing the pan, add a bit of oil and fry shallots and rosemary for 3 minutes. Add the orange peel slices, 100 ml of orange juice, rinsed blueberries, vinegar and honey. Bring to a boil and simmer for about 5 minutes until the sauce has reduced and thickened a bit. Season with a little bit of salt and pepper.
Add lamb chops

5 Add lamb chops

Add the lamb chops to the sauce and cook for about 2 more minutes. Take off stove. Divide the roasted parsnips, lamb chops and sauce to plates, and serve.
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