Rosemary Lamb Chops with Cauliflower–Avocado Mash
Nutritional Information
Pan-roasted lamb chops flavored with fresh rosemary served over a creamy mash made from steamed cauliflower and mashed avocado for richness without added oils or dairy.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 small lamb chops (about 12 oz / 340 g total)
- 1 head cauliflower (about 10 oz / 300 g), broken into florets
- 1 large ripe avocado
- 2 sprigs fresh rosemary, chopped
- 1 clove garlic, minced
- To taste sea salt and pepper
Steam cauliflower florets until very tender (about 12–15 minutes). Drain and let sit a few minutes to remove excess moisture.
While cauliflower steams, season lamb chops with salt, pepper, and chopped rosemary. Heat a heavy skillet and sear chops 3–4 minutes per side for medium, resting 5 minutes before serving.
Mash the steamed cauliflower with the flesh of 1/2 avocado, minced garlic, salt, and pepper to a creamy consistency.
Plate lamb chops atop a scoop of cauliflower–avocado mash and garnish with extra rosemary.
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