Chimichurri Lamb Chops & Hot Honey Brussels Sprouts

Bring elevated, restaurant-style flavors to your kitchen

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

  • Red 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. Quarter potatoes. Trim and thinly slice scallions.

Ingredient Quantities

  • Onion

    1 unit

  • Brussels Sprouts

    8 ounce

  • Scallions

    2 units

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).

Ingredient Quantities

  • Hot Honey

    1 ounce

  • Onion

    1 unit

  • Brussels Sprouts

    8 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

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.
Ingredient Quantities

  • Lamb Chops

    15 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

4
  • Transfer roasted Brussels sprouts and onion to a medium bowl. Toss with half the scallions, half the feta, and half the pepitas. 
Ingredient Quantities

  • Onion

    1 unit

  • Brussels Sprouts

    8 ounce

  • Scallions

    2 units

  • Pepitas

    ½ ounce

5

  • Transfer roasted potatoes to a second medium bowl; toss with garlic herb butter until coated.

Ingredient Quantities

  • Garlic Herb Butter

    2 tablespoon

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.
Ingredient Quantities

  • Hot Honey

    1 ounce

  • Brussels Sprouts

    8 ounce

  • Lamb Chops

    15 ounce

  • Scallions

    2 units

  • Pepitas

    ½ ounce

  • Chimichurri

    2 ounce