Lamb Chops in Sticky Fig Jus
with Sweet Potato Mash and Greens
Tender lamb chops glazed in a rich fig jus, served with velvety mash and vibrant greens, to create a perfect balance of sweet and savoury flavours.
Cals 1283 · Prot 43 · Carbs 66 · Fat 95
Gourmet
40 min
Tender lamb chops glazed in a rich fig jus, served with velvety mash and vibrant greens, to create a perfect balance of sweet and savoury flavours.
Cals 1283 · Prot 43 · Carbs 66 · Fat 95
Gourmet
Ingredients
Lamb
Grass-fed Lamb chops
450 Grams
Fresh rosemary
10 Grams
Garlic cloves
2 Piece
Butter
4*
10 Grams
Sweet Potato Mash
Sweet potatoes
400 Grams
Whipping cream
4*
50 ML
Greens
Tenderstem broccoli
150 Grams
Green beans
150 Grams
Sauce
Shallots
1 Piece
Apple cider vinegar
15 ML
Sticky fig relish
28 Grams
Chicken jus
15*
150 ML
Allergens
*4 Milk, *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) | 5362 / 1283 |
| Fats (g) | 94.6 |
| of which saturated (g) | 30.7 |
| Carbohydrates (g) | 66 |
| of which sugars (g) | 22.7 |
| Fibers (g) | 13.3 |
| Proteins (g) | 43 |
| Salt (g) | 1.3 |
*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
- Peel and chop the sweet potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to the boil.
- Cook for 15-20 min until soft.
- Drain the potatoes and return to the pot.
- Mash until smooth, gradually adding the cream until it reaches the desired consistency.
- Season with salt and black pepper, and keep warm.
2 Prep
- Meanwhile, peel and finely chop the shallots.
- Trim the tenderstem broccoli and cut in half (separate the stems from florets).
- Trim the ends of the green beans.
3 Cook lamb
- Meanwhile, pat dry the lamb chops and season with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat with a small drizzle of oil.
- Fry the lamb chops for 3-4 min on each side until cooked to your liking.
- Remove some of the fat.
- Halfway through cooking add the rosemary, garlic (skin on optional) and butter.
- Baste the chops, by spooning over the melted butter for 1-2 min.
- Remove the chops and rest on a plate and keep warm until serving. Reserve the pan.
4 Make sauce
- In the reserved pan, on medium heat, add the shallots and cook for 2 min.
- Add the apple cider vinegar and fig relish.
- Reduce until the vinegar has evaporated.
- Add chicken jus and simmer until slightly thickened.
- Season with salt and pepper to taste.
5 Blanch greens
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the broccoli and green beans for 3-5 min or until tender.
- Drain once cooked.
6 Serve
- Serve the Lamb Chops with Sweet Potato Mash and Greens.
- Spoon over the Sticky Fig Jus.
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