Lamb chops with warm potato salad and creamed spinach

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

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Lamb chops with warm potato salad and creamed spinach

Soy-Free, Mediterranean, Carb-Conscious

2 Servings, 750 Calories/Serving

35–50 Minutes

This dish radiates steak house vibes. For a lighter touch, Chef Thomas skips the heavy cream and mayonnaise, adding milk to the spinach and a mustard vinaigrette to the warm potato salad.

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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.
  • ½ pound organic red or gold new potatoes
  • 3 organic scallions
  • Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
  • Protein options:
  • 2 lamb loin chops (about ½ pound each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic leek
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 cup organic milk
  • 1 tablespoon all-purpose flour
  • 2 sprigs organic fresh rosemary
  • 5 ounces organic baby spinach

Nutrition per serving

Calories: 750, Protein: 27g (54% DV), Fiber: 6g (24% DV), Total Fat: 56g (86% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 18g (90% DV), Cholesterol: 90mg (30% DV), Sodium: 560mg (23% DV), Carbohydrates: 41g (14% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, 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.

Instructions

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

Wash produce before use

1

Prep and cook the potatoes; make the salad

  • Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] for garnish.

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes. Drain and transfer to a large bowl. Stir in half the mustard vinaigrette, adding more if desired, and season to taste with salt and pepper. Stir in all but 1 tablespoon [2 TBL] of the scallions. Cover to keep warm. While the potatoes are cooking, start preparing the rest of the meal.

2

Prep and cook your protein

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

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

 

For lamb chops: 

Cook, turning once, until well browned, 4 to 5 minutes per side for medium-rare. 

 

For New York strips and rib-eyes: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

 

For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

 

Transfer your protein to a plate. Wipe out the pan. While your protein is cooking, prepare the ingredients for the creamed spinach.

3

Prep the remaining ingredients; cook the creamed spinach

  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure ½ cup [1 cup]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Finely chop, press, or grate the garlic.
  • Measure ½ cup milk [use 1 container of milk]; save the rest for another use. 

In the same pan used for your protein, warm 1 tablespoon [2 TBL] butter or oil (from your pantry) over medium heat until hot but not smoking. Add the leek and about 1 teaspoon water (if using butter), season with salt and pepper, and cook, stirring occasionally, until tender and translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook until lightly browned, 1 to 2 minutes.

Add the milk and rosemary sprigs and cook, stirring occasionally, until the sauce comes to a boil and starts to thicken, 3 to 5 minutes. Reduce to a simmer, season with salt and pepper, and discard the rosemary sprigs. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer your protein to individual plates, top partially with the creamed spinach, and spoon the potato salad alongside. Garnish the potato salad with the remaining scallions and serve. 

Kids Can!
  • Scrub the potatoes. 
  • Combine the potatoes and water in a sauce pot.
  • Soak the leek and pat dry. 
  • Press the garlic (if you have a press).
  • Garnish with the scallions.