Breakfast · Mediterranean · 10 min
Roasted Lamb Neck Chops with Wilted Tuscan Kale and Herb-Infused Ancient Grains
- Calories
- 488
- Protein
- 30g
- Carbs
- 58g
- Fat
- 15g
Ingredients
- 101.4 g Lamb, New Zealand, imported, neck chops, raw
- 57.3 g WHITE & BROWN BASMATI RICE, RED RICE, WILD RICE, RED QUINOA AUTHENTIC CHEF'S BLEND
- 97.0 g TUSCAN KALE, TUSCAN
- 13.2 g PREMIUM GREEK PITTED OLIVE BLEND WITH GARLIC & OREGANO
- 70.6 g POMODORINA WITH FRESH BASIL PASTA SAUCE
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Season the lamb neck chops generously with salt and pepper.
- 03Arrange the chops on a baking sheet and roast for 15-18 minutes until deeply browned and the fat is rendered and crispy.
- 04While the lamb roasts, prepare the grain blend according to package instructions.
- 05In a small pot, steam the grains until tender and fluffy.
- 06In a separate pan, add the Tuscan kale with a splash of water and the Pomodorina sauce, covering briefly until the leaves are just wilted and vibrant.
- 07Finely chop the Greek olive blend with garlic and oregano.
- 08To plate, create a bed of the warm grain blend, top with the wilted kale, and lay the roasted lamb neck chops directly over the top.
- 09Garnish with the chopped olive and herb mixture for a punch of briny intensity.
- 10Serve immediately while the lamb is still resting and succulent.
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