Grass-Fed Lamb Chops with Sizzling Dill-Feta Vinaigrette
Heirloom Tomato Salad & Greek Orzo
Cooking time
25 minutes
Servings
2/4
Calories
1170 /serving
This spring spread shines with Greek savoir-faire. Top billing goes to our 100% grass-fed lamb chops, dripping with herby juices. A vivid salad showcases heirloom tomatoes, sweet peppers and feta, staged over a bed of al dente orzo. The chef-level vinaigrette comes together on the stovetop with lemon zest, sun-dried tomatoes and scallions, with briny cheese and fresh dill creating an unmistakable sense of place.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 225g Heirloom tomatoes
- 1 Bunch of dill
- 3 Scallions
- 1 Lemon
- 2 Sweet peppers
- 30g Sliced sun-dried tomatoes
- 140g Orzo
- 90g Feta
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sulphites, Wheat
You will need:
Oil
Zester
Medium pot
Strainer
Medium heatproof bowl
Salt & pepper (S&P)
Large pan
Total Fat
57 g
Saturated Fat
14 g
Sodium
1310 mg
Total Carb
78 g
Sugars
14 g
Protein
90 g
Fibre
9 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Mise en place
Meanwhile, zest and juice the lemon. Halve, core and medium-dice the sweet peppers. Roughly chop the sun-dried tomatoes. Medium-dice the heirloom tomatoes. Thinly slice the scallions crosswise. Pick the dill fronds off the stems; roughly chop the fronds.
Cook the lamb
Pat the lamb dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired. Transfer to a plate and reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine ½ the lemon juice, ⅓ of the scallions, a drizzle of oil and S&P. Add the heirloom tomatoes, sweet peppers, ½ the cheese and ½ the dill; toss well.
Make the vinaigrette
In the reserved pan, heat ¼ cup oil (double for 4 portions) on medium-high. Add the lemon zest, sun-dried tomatoes, remaining scallions and spices, and S&P. Sauté, 1 to 2 min., until fragrant and the aromatics begin to bubble. Transfer to a medium heatproof bowl and add the remaining cheese, dill and lemon juice; stir well.
Finish & serve
To the pot of orzo, add ½ the vinaigrette; stir well. Divide the orzo between your plates. Top with the lamb and salad. Spoon the remaining vinaigrette over the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
