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If you have a habit of drawing in pencil on a weekly menu plan, you may want to add this recipe to the top of the list.
It's simple enough for a weekday evening dinner, but delicious enough (and pretty) for a special weekend party. Either way, it only takes about fifteen minutes of uptime, a large pan, and the rotisserie in your oven.
Lamb chops are ideal for quick and hassle-free cooking and when the barbecue is buried in a snowdrift, the grill does a decent job instead. Here I have paired the chops with cauliflower wedges, which cook in the same amount of time, making it an easy meal and quick cleanup.
This spicy Pan Lamb Chops and Cauliflower sheet touches all the buzzwords: a 15-minute, low-carb, low-carb meal, but you should prepare it because it's tasty!
A tasty lemongrass marinade elevates the ho-hum chops to um and a generous pinch of mint adds that Mediterranean flair. I have also used fresh dill, oregano, or parsley in this recipe and they are all super vibrant and tasty.
We love serving lamb with creamy homemade tzatziki (), but it's also delicious with a spicy chimichurri. I suppose I tend to make chimichurri more often in the summer when fresh herbs from the garden abound, but sometimes I crave the bold flavors in the dead of winter.
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You can also pick up a tub of tzatziki from your favorite deli counter, or just grab Greek-style yogurt from the fridge. Whatever helps you get a healthy dinner on the table with minimal effort.
Leave the stem intact. Turn it over and cover it in half through the core. Cut each half in half, and then half again, dividing the cauliflower into eighths. If you want your cauliflower to be cooked until soft enough, cut it into smaller pieces before tossing it into the pan. I like mine with a little crunch for them, especially on this plate.
Note that the recipe calls for lamb loin chops, which are like little t-bone steaks, rather than chops cut from the rack of lamb. They must be 1 inch thick and up to 2 inches will work for the recipe. Thinner than 1 inch and will overcook before cauliflower is done.
My kids love lamb, but I don't always have time to roast a leg or shoulder, nor the budget for lamb (!). So, we found that lamb loin chops are ideal for feeding the family on a busy night.
Ideally, prepare this in the morning for a super quick dinner during the week, but it can also be prepared at the last minute.
This recipe is a complete and lean meal, but if you want to round it out even more, serve it with a side of potato, such as a creamy gratin or a bowl full of crispy baked potato chips.
Skillet and tasty lamb chops and cauliflower
A quick and tasty dinner in a pan that is perfect for any season.
Course: main dishes
Essential Ingredient: Lamb
Preparation time: 15 minutes.
Cook time: 10 minutes.
Total time: 25 minutes
- 1 small head of cauliflower
- 8 1 1/2 inch thick lamb loin chops
- juice of 1 large lemon about 3-4 tablespoons
- 1 tablespoon of red wine vinegar
- 4 garlic cloves peeled, minced or grated
- 2 teaspoons dried Mediterranean herbs
- 1 teaspoon of fine sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1 cup of pomegranate seeds over 1 small pomegranate
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted pine nuts optional
- 1 cup of tzatziki to serve
Cut the cauliflower into 8 pieces and put it in a zippered bag. Place the lamb chops in another zippered bag. Whisk the ingredients of the marinade in a measuring cup: lemon juice, vinegar, garlic, dried herbs, salt, pepper and olive oil.
Pour about two-thirds of the marinade into the bag with the lamb and the rest on the cauliflower. Seal both bags and then massage the marinade into the meat. (Note: This doesn't really marinate the cauliflower, but it does prepare it for roasting later.) Refrigerate lamb and cauliflower for at least 4 hours and up to 8.
- Change the oven rack to the upper level. Preheat the oven to the grill for at least 10 minutes. (read this first if you rarely cook with the grill). Lightly grease a frying pan with rim and place the lamb and cauliflower evenly around it. Brush any remaining marinade over the cauliflower so that it is well coated (this will also help roast and not burn).
GRILL for 10 MINUTES. Remove the pan from the oven and lightly press the lamb chop to the thickest part. It should still feel a little stretchy. If you have a meat thermometer, test the lamb close to the bone and it should read between 135 and 145.
Transfer the lamb to a plate to rest for 5 minutes. Flip the cauliflower slices and roast for 5 more minutes.
To serve, place the lamb and cauliflower together in a serving platter. Sprinkle the pomegranate, mint and pine nut seeds on top. Serve with a generous side of tzatziki and lemon wedges, if desired. Enjoy immediately.