Maple Mustard-Glazed Lamb Chops

Special

with Arugula Salad

15 min

Difficulty: 2/3

Canadian

There's no need for a special occasion to enjoy this tasty lamb feast! Succulent, pan-seared lamb chops pair beautifully with a salad of peppery arugula, juicy apples, dried cranberries and walnuts.

Allergens

Barley

Walnuts

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Tags

Dinners

Ingredients

Lamb, Loin Chops

4 unit(s)

Maple Syrup

1 tbsp

Arugula and Spinach Mix

113 g

Dried Cranberries

28 g

Walnuts, chopped

28 g

White Wine Vinegar

2 tbsp

Goat Cheese, crumbled

0.5 cup

Whole Grain Mustard

1 tbsp

Chives

7 g

Ciabatta Roll

1 unit(s)

Gala Apple

1 unit(s)

Shallot

1 unit(s)

Sugar

0.75 tsp

Salt

0.375 tsp

Oil

3 tbsp

Pepper

0.125 tsp

Preparation

Peel, then cut shallot into 1/8-inch slices.
Add shallots, half the vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water to a small pot.
Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, cut ciabatta into 1-inch pieces, then arrange on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
Add walnuts to the other side of the baking sheet.
Toast in the top of the oven, tossing croutons halfway through, until lightly golden, 4-6 min. (TIP: Keep an eye on croutons and walnuts so they don't burn!)

Meanwhile, finely chop chives.
Stir together half the mustard and half the maple syrup (use all for 4 ppl) in a small bowl. Set aside.
Cut 4 sections of apple, avoiding the core, then cut apple sections into 1/4-inch slices.

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat lamb dry with paper towels. Season with salt and pepper.
When hot, add 1/2 tbsp (1 tbsp) oil, then lamb. Pan-fry until golden, 2-3 min per side. (NOTE: Sear in batches as needed. Lamb will finish cooking in the next step.)

Transfer lamb to another parchment-lined baking sheet.
Spoon maple-mustard glaze on to tops of lamb chops. Roast in the top of the oven until lamb is cooked through, 6-8 min.**
Add chives, remaining vinegar, remaining mustard, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add apples, cranberries, arugula and spinach mix and croutons, then toss to combine.