• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise (leave any smaller spuds whole); toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (you'll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice apple. Finely chop chives.

• Pat lamb chops* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a large drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side (you may need to work in batches). TIP: If lamb begins to brown too quickly, reduce heat to medium. • Turn off heat. Transfer to a plate to rest. Wipe out pan.

• In pan used for lamb, combine demi-glace, mustard, ½ tsp crushed peppercorns (be sure to measure—we sent more!), and ¼ cup water over medium heat (use 1 tsp crushed peppercorns and ⅓ cup water for 4 servings). Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. • Remove from heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. TIP: If sauce seems too thick, stir in a splash of water.

• In a large bowl, toss together apple, mixed greens, walnuts, half the blue cheese, and as much dressing as you like. • Once potatoes are done, transfer to a separate large bowl; toss with garlic herb butter and chives.

• Divide lamb chops, salad, and roasted potatoes between plates. Drizzle lamb with peppercorn sauce. Garnish salad with remaining blue cheese. Serve. ***Lamb is fully cooked when internal temperature reaches 145°.***