Spiced Lamb Chops with Cauliflower
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 48 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 136 milligrams
- Sodium
- 559 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 36 grams
- Total: 40 min
- Active: 40 min
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.