Lamb Chops & Cauliflower

I’m so excited I was able to fit lamb into my budget. I looooove lamb. So tasty. The secret here is to get the shoulder chops. They’re about half the cost per pound as the loin chops, and are (I think) just as yummy. Just a little salt & pepper in a hot pan… delicious.

For the cauliflower, I wanted to do something easy, but a little different. Usually I just steam it and eat it straight up. It’s great all by itself, but I wanted to change it up a bit. I found inspiration in this recipe on 101 Cookbooks. A simple saute, some lemon, herb and garlic, voila! I did end up changing a little (which is, I think, the purpose of that recipe), so I posted my version below.

All together, this dinner is pretty easy to prepare. The only time-consuming part was prepping the cauliflower – getting the whole head of it into pretty little chunks – but it’s worth it, the cauliflower is the bomb. Also, once the cauliflower is done, you can dump it into a bowl and use the same pan for the lamb (which only takes a few minutes), making cooking (you only have to do one thing at a time) and clean up (one pan!) easier.

Ingredients (makes 2 servings)

  • 1 large head cauliflower
  • about 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • about 1/3 of a lemon
  • 1/8-1/4 cup parsley, finely chopped
  • salt & pepper
  • parmesan or romano
  • 2 lamb shoulder chops, about 1/2 inch thick

Directions

  1. After removing the base & leaves of the cauliflower, cut into small pieces/florets (small, like grape-sized)
  2. Season the lamb on both sides with salt and pepper
  3. In a large fry pan, heat the olive oil over medium-high heat
  4. Add the garlic, swirl it around, let it cook for about a minute – until you can smell it
  5. Add the cauliflower to the pan, stir it around until the florets are coated in oil
  6. Let it sit for a few minutes to get some brown on the bottom, stir/flip them and let ‘em get brown on the other side
  7. Stir every minute or so until they’re golden all over
  8. Before taking them out of the pan, squirt in the juice from the lemon and mix in with the parsley, salt and pepper. Mix well, let it cook a bit longer, taste some and make sure it’s done the way you like it, dump out into a bowl
  9. Turn the heat on the fry pan up to almost high, add the lamb
  10. Cook about 2 minutes per side or until desired done-ness (I like mine on the rare side of medium-rare)
  11. Let it rest for about 5 minutes before cutting
  12. Garnish cauliflower with grated parmesan or romano

Enjoy!

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2 thoughts on “Lamb Chops & Cauliflower

  1. Had the lamb chops on Friday night, and they were pretty yummy! Since I’m not used to buying lamb, I forgot about the shoulder chop tip, so bought the loin. Oh well, next time.
    I’m thinking about having them at Christmas time instead of prime rib … seems like it may be easier, and the oven can be used for something else.

    • I’m so glad you liked them! Loin chops are wonderful, just more expensive. They’re usually thicker too, so you have to cook ‘em a little longer.

      Lamb would be great for the holidays! I dream about doing a roasted leg of lamb for Christmas, but that doesn’t help your oven situation.

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