Spiced Lamb Chops with Cauliflower

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Don’t skip out of the green chutney dipping sauce when making this recipe! The tangy, herby and slightly spicy sauce brings the whole dish together and is the perfect accompaniment to the spiced and rich lamb chops.



  1. 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.
  2. 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.
  3. 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.
  4. Divide the lamb chops and cauliflower mixture among plates. Serve with a dollop of cilantro chutney.