May 17th, 2013
Recipe by LeeAnne Wright From the print edition, May 2013
Preheat oven to 450ºF
Season lamb with salt and pepper, then coat the meaty side of the lamb (opposite the bones) with honey. Combine 3 tablespoons each mint and parsley in a bowl; add 1 tablespoon green garlic and bread crumbs. Divide mixture and press onto honey-coated side of lamb. Transfer lamb to roasting pan, crumb side up. Roast for 20 minutes or until internal temperature reaches 120ºF, then transfer to cutting board, cover with foil and let rest for 10 minutes before cutting into chops (slice between bones). (The internal temperature will increase 5–10ºF as it rests.) Reserve juices from roasting pan.
Five minutes before lamb comes out of the oven, pour vegetable or chicken stock into a large saucepan and bring to a boil. Add potatoes to stock and continue to boil for 5 minutes; add carrots and boil another 4 minutes; then add sugar snap peas and boil another 60 seconds. Place vegetables in an oven-safe dish and transfer to the oven to keep warm. Transfer juices from the roasting pan and cutting board to the stock and continue to boil until stock is reduced to 1 cup.
Remove vegetables from oven; top with lamb chops and drizzle stock overtop. Sprinkle remaining mint, parsley, green garlic and lemon zest overtop, and serve.
596 calories, 41 g fat, 67 mg calcium, 474 mg sodium, 29 g carbohydrates, 3 g fibre, 25 g protein. Excellent source of vitamins A, B12 and K, niacin, folate, iron, potassium, selenium and zinc; good source of vitamin C; source of fibre, calcium, omega-3 and omega-6.