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
Lamb, Loin Chops
4 unit(s)
Sirop d'érable
2 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 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: Lamb will finish cooking in the next step.)
- Transfer lamb to another parchment-lined baking sheet.
- Spoon maple-mustard glaze over 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 2 tbsp (4 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.
880
kcal
Calories
49
g
Fat
12
g
Saturated Fat
61
g
Carbohydrate
23
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
