I was in Publix with a short grocery list and a serious hankering for something easy but inventive. Enter these precious baby lamb chops. The packaging read lamb loin chops (which I had never come across), but I was intrigued by their size and reasonable price. Six in a pack makes the perfect amount for a couple. They are fatty along the perimeter; some of you may want to trim before cooking, but leaving it creates some seriously flavorful results.
I developed this recipe on a Sunday and everything is brunch on Sunday. Queue the arugula topped with a fried egg on the side. The accompaniments are flexible- you could switch it up and pair with lentils, corn and pomegranate for an upscale date night at home or serve with a sweet potato- bacon bisque for a dinner party. Use your imagination to build around the chops and purée. I used an
infrared electric (apartment) grill to cook the chops, but if you’re wary of grill use, broil these babies on high for 10-12 minutes in your oven. They are ready when an inserted thermometer reads 135°. Please comment and let me know what you think!
Lamb Loin Chops with Cauliflower Purée
serves 2/ prep 10/ cooking 20
6-8 pieces small lamb loin chops
1/2 head chopped cauliflower
1/3 cup diced red onion
Stock (I used veggie)
Garlic herb seasoning
Begin by placing lightly oiled cauliflower on a lined baking dish and broil on high for 10 minutes, or until edges are well-browned. Season lamb chops generously with cumin, salt, and pepper. Place lamb chops on grill at medium heat, making sure to flip at the 5 minute mark. While chops are cooking, sautee red onion until golden brown then add onion, cauliflower, stock, garlic seasoning, and cumin to blender. Pulse until smooth and season to taste. Let lamb rest for at least 5 minutes before serving. I used a dollop-sized smear of the puree and some broiled whole pieces as a base for the lamb. Add sides and go in!