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.
lamb chops, at room temperature
salt and ground pepper
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
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.