Lamb Chops With Garlic-Mint Sauce And Cauliflower Mash

  1. Season the lamb chops on both sides with salt; set aside.
  2. In a small bowl, mix the mint, garlic, vinegar, and 1/2 teaspoon salt together.
  3. Add 1/4 cup of the oil in a slow, steady stream, whisking constantly, until it thickens into an emulsion.
  4. Taste for salt.
  5. Set aside.
  6. Bring 1/4 to 1/2 an inch of water to a boil in a covered medium saucepan over medium heat.
  7. Place the florets in a steamer basket, set in the saucepan, cover, and steam until the cauliflower is tender, 8 to 10 minutes.
  8. While the cauliflower steams, heat the remaining 1 tablespoon oil in a Lodge 15-inch cast iron skillet over medium-heat for about 1 minute.
  9. Add the lamb chops (you may need to cook them in batches), and cook 2 to 5 minutes per side, depending on their thickness and your desired degree of doneness (2 to 3 minutes per side for rare and 5 minutes plus for medium to medium-well).
  10. Remove to a plate, cover with aluminum foil, and let stand while you finish the cauliflower.
  11. Remove the steamer basket from the saucepan, and discard the steaming water.
  12. Melt the butter in the pan and add the florets.
  13. Mash as you would for mashed potatoes.
  14. (For smoother consistency, do this in a blender or food processor.)
  15. Add the cream and heat through over low heat, 2 to 3 minutes.
  16. Season with salt and pepper to taste.
  17. To serve, spoon cauliflower mash in the center of each plate, surrounded with 3 lamb chops and a little of the sauce over each chop.

lamb loin chops, kosher salt, tightly packed fresh mint, garlic, balsamic vinegar, cauliflower, unsalted butter, heavy cream, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/lamb-chops-with-garlic-mint-sauce-and-cauliflower-mash-recipe/ (may not work)

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