Lamb Chops au Poivre & Garlic Herb Potatoes

🥘 Ingredients

• Fry Seasoning (you'll use the rest later)
  2 tbsp
• apple
  4 unit
• beef demi-glace
  2 unit
• black pepper
  1 tsp
• black peppercorns
  2 tbsp
• blue cheese
  3 oz
• butter
  2 tbsp
• chives
  ½ oz, ½ oz
• cooking oil
  2 tbsp
• creamy balsamic dressing
  3 oz
• dijon mustard
  4 tsp
• fingerling potatoes
  24 oz
• garlic herb butter
  4 tbsp
• lamb chops
  30 oz
• mixed greens
  4 oz
• salt
  1 tsp
• walnuts
  1 oz

🍳 Cookware

• baking sheet
• plastic bag
• paper towels
• large pan
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve fingerling potatoes lengthwise (leave any smaller spuds whole); toss on a baking sheet with a drizzle of cooking oil , half the Fry Seasoning , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   fingerling potatoes: 24 oz, cooking oil: 2 tbsp, Fry Seasoning: 2 tbsp (you'll use the rest later), salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While potatoes roast, place black peppercorns in a plastic bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice apple . Finely chop chives .

   black peppercorns: 2 tbsp, apple: 2 unit, chives: ½ oz
3. 

   3

   Pat lamb chops dry with paper towels . Season all over with remaining Fry Seasoning, salt, and pepper. Heat a large drizzle of oil in a large, preferably nonstick, large pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: You may need to work in batches. If lamb begins to brown too quickly, reduce heat to medium. Turn off heat; transfer to a plate to rest. Wipe out pan.

   lamb chops: 30 oz
4. 

   4

   Heat large pan used for lamb over medium heat. Add beef demi-glace , dijon mustard , ½ tsp crushed peppercorns (measure it—we sent more!), and ¼ cup water (for 4 servings: 1 tsp crushed peppercorns and ⅓ cup water). Bring to a simmer, then cook, stirring, until thickened, ⏱️ 1-2 minutes . Remove from heat. Stir in 1 tbsp of butter until melted. TIP: If sauce seems too thick, stir in a splash of water.

   beef demi-glace: 2 unit, dijon mustard: 4 tsp, butter: 2 tbsp
5. 

   5

   In a large bowl , toss together mixed greens , apple , walnuts , half the blue cheese , and as much creamy balsamic dressing as you like. Once potatoes are done cooking, transfer to a separate large bowl; toss with garlic herb butter and chives .

   mixed greens: 4 oz, apple: 2 unit, walnuts: 1 oz, blue cheese: 3 oz, creamy balsamic dressing: 3 oz, garlic herb butter: 4 tbsp, chives: ½ oz
6. 

   6

   Divide lamb chops, salad, and garlic herb potatoes between plates. Drizzle lamb with peppercorn sauce. Garnish salad with remaining blue cheese. Serve.