Lamb chops with cauliflower mash served with a herb-and-caper salsa

These lamb chops are a great alternative to a whole roast; they are quick to cook and super juicy.

The dish is bursting with flavour and will leave you feeling satisfied.

SERVINGS
4

ACTIVE TIME
10 MINUTES

TOTAL TIME
30 MINUTES

LEVEL
EASY

INGREDIENTS
lamb chops, at room temperature
olive oil
Moroccan seasoning
salt and ground pepper
herb-and-caper salsa

FOR THE CAULIFLOWER MASH
2 cups milk
2 cloves garlic, crushed
1 teaspoon salt
400 grams potatoes, peeled and cut 2cm cubes
cauliflower, cut into florets
¼ cup cream
knob of butter

METHOD

Prepare all our ingredients.

For the cauliflower mash: Put the milk, garlic, salt, potatoes and cauliflower in a medium saucepan and add enough water to cover.  Bring to the boil and cook for 10 minutes or until tender.  Drain into a sieve set over a bowl, then tip back into the saucepan.  Add the cream and butter and mash until smooth.  Add some of the reserved cooking liquid if needed.  If you want a smooth puree, use a stick blender. Season to taste, cover and set aside.

Lamb: Rub the lamb with oil and season all over with Moroccan seasoning, salt and pepper. Heat large saucepan over medium-high heat and cook the lamb until done to your preference.  Rest the lamb for 5 minutes and slice thinly against the grain.

Spoon the mash onto serving plates and place the lamb on top along with the herb-and-caper salsa.

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