Lamb Chops With Garlic-Mint Sauce And Cauliflower Mash Recipe

Lamb Chops With Garlic-Mint Sauce And Cauliflower Mash Recipe Photo: Helene DuJardin
The Lodge Company•

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You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructable cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these dishes, like these juicy lamb chops with cauliflower mash.

Reprinted with permission from Lodge Cast Iron Nation

Lamb Chops With Garlic-Mint Sauce And Cauliflower Mash Recipe
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Prep Time
40
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
  • 12 (1 to 1 1/2-inch thick) lamb loin chops
  • kosher salt
  • 1/2 cup tightly packed fresh mint leaves
  • 1 tablespoon garlic
  • 1/4 cup balsamic vinegar
  • 1/4 cup + 1 tablespoon olive oil
  • 1 head cauliflower
  • 1 tablespoon unsalted butter
  • 1/2 cup heavy cream
  • freshly ground black pepper
Directions
  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. Taste for salt. Set aside.
  4. Bring 1/4 to 1/2 an inch of water to a boil in a covered medium saucepan over medium heat.
  5. Place the florets in a steamer basket, set in the saucepan, cover, and steam until the cauliflower is tender, 8 to 10 minutes.
  6. 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.
  7. 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).
  8. Remove to a plate, cover with aluminum foil, and let stand while you finish the cauliflower.
  9. Remove the steamer basket from the saucepan, and discard the steaming water.
  10. Melt the butter in the pan and add the florets.
  11. Mash as you would for mashed potatoes. (For smoother consistency, do this in a blender or food processor.)
  12. Add the cream and heat through over low heat, 2 to 3 minutes.
  13. Season with salt and pepper to taste.
  14. 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.
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