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
Bop to the beat of Chic’s “Le Freak” with this delicious Middle Eastern meal starring nutrient-rich freekeh, sweet apricots, fresh mint, and earthy lamb chops.
In your bag
- ½ cup panko
- Sunbasket coriander-cumin spice blend (coriander - cumin)
- Protein options:
- 6 bone-in frenched lamb chops (about 3 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 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 230mg (10% DV), Total Carb. 70g (25% 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
Wash produce before use
1
Prep and cook your protein
- In a small bowl, mix together the panko and coriander-cumin spice blend.
- Pat your protein dry with a paper towel; season generously with salt and pepper.
On a plate, spread the panko mixture 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.
2
Prep the salad ingredients
- Finely chop the apricots.
- Coarsely chop the pistachios.
- Strip the mint leaves from the stems; coarsely tear the leaves.
3
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.
Chef's Tip
Many types of nuts can be challenging to chop because they like to roll around. To keep them contained, put them in a medium bowl and lightly crush them with the bottom of a small bowl. Or put them into a plastic ziptop bag, seal the bag, and use a rolling pin to lightly crush them to the desired size.