Grilled Lamb Chops with Mint Cauliflower Mash

Grilled lamb chops need very little to shine: a hot grill, a few minutes per side, and a resting period so the juices settle back into the meat. Mint has a natural affinity for lamb, and blending it into a silky cauliflower mash gives you a starch-free stand-in for mashed potatoes that still feels indulgent. No nightshade spices, no dairy, no grains anywhere on the plate.

Ingredients

• 8 lamb rib chops
• 4 tbsp extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt, divided
• 1 large head cauliflower, cut into florets
• 1/4 cup fresh mint leaves, chopped, plus extra for garnish
• 1 tbsp fresh lemon juice

Instructions

1. Rub the lamb chops with 1 tbsp olive oil, garlic, rosemary, and 1/2 tsp sea salt. Let sit at room temperature for 15 minutes.
2. Steam or boil the cauliflower florets until fork-tender, about 10 minutes, then drain well.
3. Transfer the cauliflower to a food processor with 2 tbsp olive oil, mint, lemon juice, and remaining 1/2 tsp sea salt. Blend until smooth and silky.
4. Heat a grill or grill pan to high. Sear the lamb chops 3-4 minutes per side for medium-rare, then rest for 5 minutes.
5. Spoon the mint cauliflower mash onto plates, top with the lamb chops, drizzle with the remaining 1 tbsp olive oil, and scatter with extra mint.

Nutrition Facts (per serving)

Leftover mash keeps well for a few days and reheats nicely alongside any grilled protein you have on hand.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.