In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Harissa lamb chops with chicory-grape salad and lemon-tahini yogurt
Gluten-Free Friendly, Soy-Free, Carb-Conscious, Spicy, Protein Plus
2 Servings, 840 Calories/Serving
15 Minutes
Summer along the coast is closer than you think. Inspired by sunny Catalina Island, Chef Kate dreams up a vibrant salad of sweet grapes, fresh mint, and crisp chicory lettuce paired with harissa-spiced lamb chops.
In your bag
- Sunbasket lemon-tahini dressing base (tahini - lemon juice - honey - shallot-garlic confit - salt)
- ¼ cup Greek yogurt
- Protein options:
- 2 bone-in center-cut lamb loin chops (about 8 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- Sunbasket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
- 1 head organic frisée or other chicory lettuce
- 2 ounces organic red or other grapes
- 4 or 5 sprigs organic fresh mint
- ½ cup shelled peas
- Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
Nutrition per serving
Calories 840, Total Fat 69g (88% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 370mg (16% DV), Total Carb. 27g (10% DV), Fiber 10g (36% DV), Total Sugars 12g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains:
Milk, Sesame (sesame)
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
Wash produce before use
1
Make the lemon-tahini yogurt
In a small bowl, stir together the lemon-tahini dressing base and yogurt. Season generously to taste with salt and pepper.
2
Prep and cook your protein
- Pat your protein dry with a paper towel; season generously with salt, pepper, and the harissa spice rub.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.
Lamb:
Cook, turning once, until well browned, 4 to 5 minutes per side for medium-rare. Transfer to a plate.
Steaks:
Cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips and 8 to 12 minutes for filet mignons. Transfer to a plate.
While your protein is cooking, prepare the salad.
3
Make the chicory-grape salad
- Trim the root end from the frisée, coarsely chop the frisée.
- Remove any stems from the grapes; cut the grapes in half.
- Strip the mint leaves from the stems; coarsely tear the leaves.
In a medium bowl, toss together the frisée, grapes, mint, peas, and sherry vinaigrette. Season to taste with salt and pepper.
Serve
Spread the lemon-tahini yogurt onto individual plates and top with your protein. Garnish with the chicory-grape salad and serve.
Kids Can!
- Make the lemon-tahini yogurt.
- Remove any stems from the grapes.
- Strip and tear the mint leaves.
- Assemble the chicory-grape salad.
- Spread the yogurt onto plates.