avec salade de roquette
Qui a dit que l’agneau est réservé aux occasions spéciales? Dans ce repas, les succulentes côtelettes d’agneau poêlées s’agencent parfaitement à la salade de roquette piquante qui déborde de nectarines juteuses, de canneberges séchées et de noix de Grenoble!
Allergens
Utensils
Tags
Lamb, Loin Chops
4 unit(s)
Sirop d'érable
1 tbsp
Mélange roquette et épinards
113 g
Canneberges séchées
28 g
Noix de Grenoble, hachées
28 g
Vinaigre de vin blanc
2 tbsp
Fromage de chèvre, émietté
0.5 cup
Moutarde à l’ancienne
1 tbsp
Ciboulette
7 g
Petit pain ciabatta
1 unit(s)
Pomme Gala
1 unit(s)
Échalote
1 unit(s)
Sucre
0.75 tsp
Sel
0.375 tsp
Huile
3 tbsp
Poivre
0.125 tsp
- 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.
- Drain shallots and discard pickling liquid.
- Divide lamb chops and salad between plates.
- Top salad with pickled shallots and walnuts.
- Crumble goat cheese over top.
890
kcal
Calories
49
g
Fat
12
g
Saturated Fat
65
g
Carbohydrate
32
g
Sugar
7
g
Dietary Fiber
49
g
Protein
140
mg
Cholesterol
1050
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
avec fromage de chèvre aux herbes et noix de Grenoble
avec salade de chou aux pommes et pommes de terre au beurre
avec noix de cajou et riz au beurre assaisonné