Jacob's Kitchen — Weekly Recipes

This Week's Drop

Lamb Chops with Balsamic Glaze

Seared bone-in lamb chops with a glossy balsamic-honey glaze, creamy mashed potatoes, and honey-roasted carrots with thyme.

Ingredients

Directions

1.Take lamb out of the fridge, leave on the counter 20 min.
2.Oven to 400°F. Toss carrots with olive oil, honey, thyme, salt & pepper. Roast 28 min.
3.Boil potatoes in salted water 15–18 min. Drain, dry on low heat 1 min. Mash with butter & milk. Keep covered on low.
4.Pat chops dry, season both sides with salt & pepper. Heat pan on high 2 min, add oil, add chops. Don't move them. Cook 3 min each side.
5.Turn heat to medium. Add balsamic, honey & garlic to the pan. Spoon sauce over chops for 90 sec until glossy.
6.Rest chops 4 min. Plate with mash & carrots, spoon glaze on top, add parsley.

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Last Week

Crispy soy-sesame glazed salmon cubes over white rice with avocado, edamame, cucumber, carrots, nori, and a sriracha-lime spicy mayo drizzle.

Ingredients

Directions

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Fan Favourite

Creamy parmesan fettuccini with golden pan-seared chicken, fresh lemon zest, and a rich garlic cream sauce.

Ingredients

Directions

1.Boil a big pot of salted water.
2.Slice chicken thin, season with salt & pepper. Cook in olive oil on medium-high, 3 min each side until golden. Set aside.
3.Cook pasta 1 min less than the package says. Save 1 cup of pasta water before draining.
4.Same pan on medium — melt butter, add garlic, stir 1 min. Add cream, bring to a gentle simmer. Add parmesan in small handfuls, stirring as it melts. Add lemon juice.
5.Add pasta to sauce and toss. Too thick? Add a splash of pasta water. Slice chicken on top.
6.Finish with extra parmesan & fresh parsley.

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