Cumin Lamb Chops with Spiced Yogurt Sauce

plus Roasted Baby Broccoli, Potatoes & Burst Tomato-Olive Jumble

Allergens: Milk

Total: 40 min • Prep: 15 min

Servings:
Ingredients

  • Thyme

    ¼ ounce

  • Baby Broccoli

    1 unit

  • Crème Fraîche

    4 tablespoon

  • Red Potatoes

    12 ounce

  • Cumin

    1 teaspoon

  • Yogurt

    4 tablespoon

  • Garlic

    2 clove

  • Grape Tomatoes

    8 ounce

  • Lamb Chops

    15 ounce

  • Parsley

    ¼ ounce

  • Garlic Powder

    1 teaspoon

  • Golden Raisins

    1 ounce

  • Green Olives

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Olive Oil

    4 tablespoon (tbsp)

  • Cooking Oil

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 425 degrees. Wash and dry produce.

  • Peel and thinly slice garlic.

  • Place garlic, tomatoes, thyme sprigs, and 4 TBSP olive oil (6 TBSP for 4) in a small pot over medium-high heat and cook until little bubbles start to form. Reduce heat to low; cover. Cook until fragrant and some tomatoes burst, 10-12 minutes.

  • Remove from heat.

2

  • While tomatoes cook, quarter potatoes. Trim and discard woody ends from baby broccoli.

  • Place raisins and 2 tsp water (4 tsp for 4 servings) in a small microwave-safe bowl. Cover; microwave 30 seconds.

  • Pick parsley leaves from stems and roughly chop; finely chop one-quarter of the parsley. Finely chop olives.

  • In a separate small bowl, mix crème fraîche, yogurt, half the cumin, half the garlic powder, and a pinch of salt.

3

  • Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper.

  • Toss baby broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss potatoes and baby broccoli on separate sheets; roast on top and middle racks, swapping rack positions halfway through.)

  • Roast on top rack until browned and tender, 18-22 minutes. 

4

  • Meanwhile, pat lamb chops* dry with paper towels; season all over with remaining cumin, remaining garlic powder, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary. If lamb chops are browning too quickly, reduce heat.

  • Turn off heat; transfer to a plate.

5

  • Drain raisins and finely chop.

  • Using a slotted spoon, carefully discard thyme sprigs from pot with tomatoes. Transfer tomatoes (and garlic slices too if you like garlic!) to a medium bowl along with potatoes, roughly chopped parsley, raisins, and olives.

  • Add as much oil from pot as needed to moisten the mixture. Season with salt and pepper.

6

  • Divide yogurt sauce between plates and spread in a thin layer (like you’re saucing a pizza) in center of plates.

  • Top with baby broccoli, veggie jumble, and lamb chops in separate sections. Garnish with finely chopped parsley and serve.