Lamb chops with warm farro salad, dried apricots, and pistachios

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Lamb chops with warm farro salad, dried apricots, and pistachios

Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 950 Calories/Serving

25–40 Minutes

This 15-minute meal is loaded with flavor, starring earthy lamb chops and a warm farro salad made with sweet apricots, fresh mint, and a bright lemony vinaigrette.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Protein options:
6 bone-in frenched lamb chops (about 3 ounces each)
2 organic boneless skinless chicken breasts (about 5 ounces each)
½ cup panko
Sunbasket coriander-cumin spice blend (coriander - cumin)
1 ounce dried apricots
3 tablespoons dry-roasted pistachios
4 or 5 sprigs organic fresh mint
1¼ cups cooked farro
Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
1 teaspoon Urfa chile flakes
3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 950, Total Fat 62g (79% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 200mg (9% DV), Total Carb. 71g (26% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Tree Nuts (pistachio), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook your protein

Pat your protein dry with a paper towel; season generously with salt and pepper.

In a small bowl, mix together the panko and coriander-cumin spice blend. Spread the panko mixture on a plate in an even layer. Press your protein firmly into the panko, coating both sides.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.

Lamb: Briefly press on the chops to keep them from curling. Reduce the heat to medium and cook, turning once, until well browned, about 7 minutes total for medium-rare. Transfer to a plate. Wipe out the pan.

Chicken: Cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Wipe out the pan.

While your protein is cooking, prepare the salad ingredients.

Prep the salad ingredients

Finely chop the apricots.
Coarsely chop the pistachios.
Strip the mint leaves from the stems; coarsely tear the leaves.

Warm the farro; finish the salad

In the same pan used for your protein, add the farro and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.

Transfer the farro to a large bowl. Add the apricots, pistachios, mint, half the Mediterranean lemon vinaigrette, and as many chile flakes as you like and toss to combine. Gently stir in the arugula. Season to taste with salt, pepper, and more vinaigrette if desired.

Serve

Transfer the warm farro salad to individual plates, top with your protein, and serve.

Kids Can!

Mix the panko and spice blend and spread on a plate.
Time the cooking.
Strip and tear the mint leaves.

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