Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2.25 lb $15.99/lb
• White Sweet Potato 2 lb $2.69/lb
• Kroger® Whole Baby Bella Mushrooms 16 oz $3.69
• Organic Green Onions 1 bunch $2.19
• Organic Kale 1 lb $2.99
• Fresh Organic Lemon 1 $1.69
• Organic Italian Parsley 1 bunch $2.49
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Thyme 1 pack $2.79
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79

Instructions

1. Heat oven to 425°F. Peel and cube 2 lb white sweet potatoes. Toss 16 oz baby bella mushrooms with oil, salt, pepper, thyme, and 2 smashed garlic cloves on a sheet pan.
2. Roast the mushrooms for 18-22 minutes until browned and concentrated. At the same time, boil the white sweet potatoes in salted water until tender, about 15 minutes.
3. Season about 2.25 lb lamb loin chops with salt, pepper, thyme, minced garlic, and lemon zest.
4. Sear lamb chops in a hot skillet with oil, 2-3 minutes per side, then lower heat and cook to medium-rare or medium as desired. Rest 5-8 minutes.
5. Sauté 1 lb kale in olive oil with sliced green onions and a splash of broth until just tender. Season with salt, pepper, and lemon juice.
6. Drain the sweet potatoes and mash with olive oil, a splash of broth, salt, and pepper until smooth.
7. Make a quick finishing sauce by adding 1/2 cup broth to the lamb pan, scraping up browned bits, and reducing slightly. Stir in chopped parsley and lemon juice off heat.
8. Plate the mash, add the kale, set lamb chops on top or alongside, and scatter the roasted mushrooms around. Spoon over the parsley-lemon pan sauce.