Grass-Fed Lamb T-Bones
Black Garlic Labneh & Blistered Cherry Tomatoes
Cooking time
30 minutes
Servings
2/4
Calories
950 /serving
Tender lamb chops get a stunning pairing with fresh mint and black garlic. Strikingly dark from aging, this aromatic has a sweet taste reminiscent of aged balsamic and a smokiness similar to black cardamom. Your showstopper supper features roasted baby potatoes and bursting cherry tomatoes for wow factor.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 280g Multicoloured cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Multicoloured baby potatoes
- 14g Mint
- 3 Scallions
- 1 Lemon
- 2 Cucumbers
- 2 Black garlic cloves
- 90ml Labneh
- 10.5g Lebanon & Beyond spices (sumac, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, sea salt flakes)
Contains: Milk
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
34 g
Saturated Fat
11 g
Sodium
800 mg
Total Carb
79 g
Sugars
16 g
Protein
92 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, zest and juice the lemon.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Thinly slice the scallions crosswise.
- Finely chop the garlic into a paste.
- Pick the mint leaves off the stems.
Blister the tomatoes
- In a large pan, heat a drizzle of oil on medium.
- Add the tomatoes and cook, stirring occasionally, 3 to 4 min., until beginning to burst.
- Add ½ the scallions and cook, stirring often, 30 sec. to 1 min., until fragrant; season with S&P.
- Transfer to a plate and reserve the pan.
Cook the lamb
- Pat the lamb dry; season with ⅔ of the spices and S&P.
- In the reserved 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, leaving any browned bits in the pan. Reserve the pan.
Sauté the garlic & season the labneh
- In the same pan, heat a generous drizzle of oil on medium.
- Add the garlic, remaining scallions and S&P.
- Sauté, scraping up any browned bits, 2 to 3 min., until fragrant.
- Transfer to a small bowl.
- In a second small bowl, combine the labneh and ½ the lemon juice.
Make the salad & serve
- Finely chop the mint leaves.
- In a medium bowl, combine the cucumbers, mint, baby greens, remaining lemon juice, a drizzle of oil and S&P.
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the garlic-scallion mixture and season with the remaining spices.
- Top with the potatoes, tomatoes and lamb.
- Garnish with the lemon zest.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
