Chimichurri Lamb Chops & Hot Honey Brussels Sprouts

with Feta, Pepitas & Garlic Herb Potatoes

Allergens: Milk

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Hot Honey

    1 ounce

  • Feta Cheese

    ½ cup

  • Onion

    1 unit

  • Brussels Sprouts

    8 ounce

  • Fingerling Potatoes

    12 ounce

  • Lamb Chops

    15 ounce

  • Garlic Herb Butter

    2 tablespoon

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Pepitas

    ½ ounce

  • Chimichurri

    2 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
  • Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into ¼-inch-thick wedges. Halve potatoes lengthwise. Trim and thinly slice scallions.
2
  • Toss Brussels sprouts and onion on one side of a baking sheet with half the hot honey, a drizzle of olive oil, salt and pepper. (For 4 servings, spread out across entire sheet.)
  • Toss potatoes on empty side of sheet with a large drizzle of olive oil, half the garlic powder, salt, and pepper. (For 4, toss potatoes on a second baking sheet.)
  • Roast on middle rack until veggies are browned and tender, 18-22 minutes (for 4, roast on middle and top racks, swapping rack positions halfway through).
3
  • Pat lamb chops* dry with paper towels. Season all over with remaining garlic powder, 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. TIP: Cook in batches if necessary! If lamb begins to brown too quickly, reduce heat to medium.
  • Transfer to a plate to rest.
4
  • Transfer roasted Brussels sprouts and onion to a medium bowl. Toss with half the scallions, half the feta, and half the pepitas. 
5
  • Transfer roasted potatoes to a second medium bowl; toss with garlic herb butter until coated.
6
  • Divide lamb chops, Brussels sprouts, and potatoes between plates. Drizzle chimichurri over lamb chops. Top Brussels sprouts with remaining hot honey, remaining feta, remaining pepitas, and remaining scallions. Serve.