Name: Spiced Lamb Chops with Cauliflower
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 12 lamb rib chops (about 3/4 inch thick; 2 1/2 pounds total); Kosher salt and freshly ground pepper; 2 tablespoons garam masala; 1 1/2 teaspoons ground coriander; 1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice; 1/4 cup extra-virgin olive oil; 1 red onion, thinly sliced; 5 cups cauliflower florets (from 1 medium head cauliflower); 1/2 cup frozen peas; 1/4 cup fresh mint, roughly chopped; Cilantro chutney, for serving

Directions

Generously season the lamb chops on both sides with salt and pepper. Combine the garam masala, coriander and lemon zest in a small bowl. Rub the spice mixture all over the lamb chops.
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add 6 lamb chops and cook until deep golden brown, about 4 minutes per side for medium doneness. Remove to a plate and tent with foil. Cook the remaining lamb chops.
Discard the oil and wipe the skillet clean. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the red onion and cook until softened, about 4 minutes. Add the cauliflower, 1/4 cup water and a pinch of salt. Cover and cook until the cauliflower is crisp-tender, about 4 minutes. Add the frozen peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and add the lemon juice and mint.
Divide the lamb chops and cauliflower mixture among plates. Serve with a dollop of cilantro chutney.

Photograph by Andrew Purcell

Spiced Lamb Chops with Cauliflower

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