Grilled Lamb Chops with Cauliflower Mash and Rosemary
Nutritional Information
Herb-scented lamb chops served with creamy cauliflower mashed using macadamia for richness — no processed ingredients, minimal added fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs lamb loin chops (2 x 6 oz)
- 1 head cauliflower, cut into florets
- 2 tablespoons unsalted macadamia nuts, finely chopped (for mash creaminess)
- 2 sprigs fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Bring cauliflower florets to a boil in water, cook until very tender (10–12 minutes). Reserve a little cooking water.
Pulse the cooked cauliflower with chopped macadamia nuts, minced garlic, salt and a splash of reserved water in a food mill or by mashing until smooth and creamy.
Season lamb chops with rosemary, salt and pepper. Grill or sear in a hot dry skillet 3–4 minutes per side for medium rare (use pan’s dry heat).
Rest lamb 3 minutes. Plate over cauliflower mash and spoon pan juices over chops.
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!