When it comes to lamb chops leave it to the Greek. In my opinion this flavorful cut of meat is best served with a simple rub of lemon and herbs, similar to the preparation at my favorite Greek restaurant here in SF: Kokkari (mmm). Although easy and quick to prepare (not counting marination), lamb gets filed in my ‘special occasion’ cabinet, as I’ve been keeping my cholesterol at bay. Resisting an added kick of carbs, I love serving on a delicious puree of vegetables, especially this silky cauliflower with a kick of spice……
- 1 head cauliflower
- 2 TBLS butter
- 3/4 cup of light coconut milk
- 1 clove of garlic
- 1 tsp kosher salt
- Dash of Freshly Ground Pepper, Curry Powder, and Paprika
Prep the cauliflower by pulling off leaves and cutting out its core. Cut florets into smaller pieces and put them and the garlic clove in the steamer insert with about 1 inch of water in your pot…boil, cover and cook for about 15 min. You may stir the cauliflower once or twice during steaming to cook evenly.
Pour cauliflower and garlic clove into a food processor. Pour in your coconut milk and purée until smooth. You may stop and stir the purée a few times; and can also add more coconut milk as you need. Process in the butter as well as spices until smooth. Taste for seasoning and serve hot.
- 2 shallots, minced
- 3 TBLS chopped fresh basil
- 2 TBLS chopped fresh oregano
- 1 TBLS fresh mint
- 3 large garlic cloves, minced
- 1/2 TBLS sugar
- 3 TBSL EVOO
- 2 TBSL fresh lemon juice
- 1/2 TBLS finely grated lemon peel
- 12 lamb rib chops
Mix the first 9 ingredients in a bowl. Add lamb chops to marinade, cover with sheet of plastic wrap and refrigerate for anywhere from a few hours to overnight.
Season lamb chops with a bit of salt and pepper, and let stand at room temperature for about 1/2 hr.
Prepare BBQ (medium-high heat). Grill lamb chops to desired doneness, about 3 min. per side for medium-rare.
Serve chops on cauliflower puree with a few sprigs of herbs as garnish.
(Adapted from recipes from Epicurious.com)