Careme

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib, 1 lb 1 rack (about 4 ribs), cut into 4 chops $18.49 (sale)
• Love Beets™ Cooked and Peeled Beets, 8.8 oz 1 pack, quartered $3.49
• Organic Mustard Greens, 1 lb 8 oz, stems sliced, leaves chopped $2.99
• Fresh Organic Lemon - Each 1 lemon (2 tbsp juice + wedges) $1.29
• Organic Parsley 1/2 bunch, chopped $1.99
• Garlic (1 ct) 2 cloves, minced $0.69

Instructions

1. Prep: Heat grill to medium-high (about 450°F). Cut the 1 rack lamb (4 ribs) into 4 chops. Quarter the 8.8 oz cooked beets. Rinse and chop 8 oz mustard greens (slice stems, chop leaves). Chop 1/2 bunch parsley. Mince 2 garlic cloves. Juice 1 lemon (about 2 tbsp) and cut extra wedges.
2. Roast the beets (oven side): Heat oven to 425°F. Toss the quartered 8.8 oz beets with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a small sheet pan and roast 15–20 minutes until edges caramelize.
3. Season lamb: Pat lamb chops dry. Season with 1 tsp kosher salt and 1/2 tsp black pepper total. Rub with 1 tbsp olive oil and 1 minced garlic clove.
4. Grill lamb: Grill chops 2–4 minutes per side (depending on thickness) for medium-rare (about 130–135°F). Rest 5 minutes.
5. Sauté mustard greens (stove): While lamb rests, heat 1 tbsp olive oil in a skillet over medium heat. Add sliced mustard green stems first and cook 2 minutes. Add chopped leaves, 2 tbsp water, and a pinch of salt; cover 2 minutes to wilt. Uncover and cook 1–2 minutes more until tender. Finish with 1 tbsp lemon juice (from the 1 lemon).
6. Make quick lemon-herb pan sauce: In the same skillet (or a small pan), add 2 tbsp water and scrape up any bits. Stir in remaining 1 minced garlic clove, 1 tbsp lemon juice, and 2 tbsp chopped parsley. Off heat, swirl in 1 tbsp butter (pantry) or 2 tsp olive oil. Taste and salt if needed.
7. Serve: Plate mustard greens, roasted beets, and 2 lamb chops per person. Spoon lemon-parsley sauce over lamb and serve with lemon wedges.