Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  about 2 lb $15.99/lb
• Green Savoy Cabbage

  1 lb $2.69/lb
• Small Granny Smith Apple

  2 $0.99
• Shallots

  2 $4.49/lb
• Organic Carrots Bunch

  1 bunch $2.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb $3.99/lb
• Fresh Organic Lemon

  1 $1.69
• Simple Truth Organic® Rosemary

  1 pack $2.79
• Parsley

  1 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  1 carton $1.79
• Kroger® Whole Garlic Bulbs

  1 bulb $2.49
• Stoller Family Estate Willamette Valley Pinot Noir

  2 x 750 ml $22.99

Instructions

1. Heat oven to 425°F. Trim Brussels sprouts and halve if large; cut carrots into elegant batons. Toss with oil, salt, pepper, and one minced garlic clove, then roast 20-25 minutes until browned and tender.
2. Season about 2 lb lamb loin chops with salt, pepper, chopped rosemary, and lemon zest.
3. Thinly slice 1 lb Savoy cabbage, 2 shallots, and 2 apples.
4. In a wide skillet, cook shallots in olive oil until softened. Add cabbage with salt and pepper; cook until wilted and lightly caramelized, about 8-10 minutes. Add half the apples and a splash of broth; cook until silky. Finish with a little lemon juice.
5. In another skillet, sear the lamb chops over medium-high heat 2-3 minutes per side until browned and cooked to your preferred doneness. Rest 5-8 minutes.
6. For a quick pan sauce, add the remaining apples to the lamb skillet with a little oil and cook until lightly golden. Add 1/2 cup broth, scrape up the browned bits, and reduce slightly. Stir in chopped parsley and a tiny squeeze of lemon.
7. Plate the braised cabbage in a swoop, add the lamb chops, then arrange roasted Brussels sprouts and carrots alongside. Spoon the apple-shallot sauce over the lamb.