The Gymkhana X Burleigh Classic Collection Recipe

Prepare the marinade and marinate

In a medium bowl combine yogurt, minced garlic, grated ginger, ground coriander, ground cumin, smoked paprika, cayenne, kosher salt, black pepper, lemon zest, lemon juice and 2 tablespoons olive oil. Whisk until smooth. Pat lamb chops dry with paper towel. Coat each chop with the yogurt marinade, pressing it into the meat. Cover and refrigerate for at least 2 hours, ideally overnight (up to 12 hours) for best flavor.

Remove marinated lamb from fridge 30 minutes before cooking to bring to near room temperature. Preheat a heavy skillet or grill pan over medium-high heat and brush with a little oil to prevent sticking.

Cook lamb chops

Sear the chops 2–3 minutes per side for medium-rare depending on thickness (internal temp 55–57°C / 130–135°F). If chops are thick, finish in a 180°C (350°F) oven for 4–6 minutes. Baste with pan juices. Rest the chops loosely covered with foil for 6–8 minutes before slicing to retain juices.

Cook cauliflower

Place cauliflower florets in a medium saucepan with vegetable stock (or water) and a pinch of salt. Bring to a simmer, cover, and cook until very tender, about 12–15 minutes. Drain, reserving 2–3 tablespoons of cooking liquid.

Brown the butter

Meanwhile, melt the unsalted butter in a small skillet over medium heat. Continue cooking until solids turn golden brown and smell nutty (about 3–4 minutes). Remove from heat to avoid burning.

Transfer the cooked cauliflower to a blender or food processor. Add the browned butter (reserve a teaspoon for finishing), cream, white pepper and salt. Puree until completely smooth, adding a spoonful of reserved cooking liquid if needed to achieve a silky consistency. Taste and adjust seasoning. Keep warm.

Char broccolini

Heat a large cast-iron skillet or grill pan until very hot. Toss trimmed broccolini with 2 tablespoons olive oil and 3/4 tsp sea salt. Add broccolini in a single layer and allow to char without moving for 2–3 minutes, then toss and char another 1–2 minutes until bright green with blistered tips. Remove to a tray.

Make gremolata and finish broccolini

In a small bowl combine chopped parsley, lemon zest, 1 tablespoon extra-virgin olive oil and the finely minced garlic. Toss the warm broccolini with the gremolata so garlic softens slightly and flavors meld. Taste and adjust salt if needed. Keep warm.

Make the jus

In a small saucepan heat 1 tablespoon oil over medium heat. Add finely chopped shallot and sweat gently until translucent but not browned, about 3 minutes. Stir in tomato paste and cook 1 minute. Pour in red wine and scrape any browned bits from the pan. Reduce wine by two-thirds over medium heat.

Add beef or lamb stock and thyme sprigs and simmer until sauce coats the back of a spoon, about 10–12 minutes. Remove thyme. Off the heat whisk in cold butter piece by piece to emulsify and give the sauce a glossy finish. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Rest & slice chops

After lamb has rested, slice each chop on the bone or remove bone and slice across the grain into 2–3 pieces per chop. Arrange slices to display the pink interior.

Spoon a generous bed of burnt butter cauliflower purée in the center of each plate. Fan 2–3 slices of spiced lamb chops on top or beside the purée. Arrange a small bundle of charred broccolini alongside.

Drizzle 1–2 tablespoons of red wine jus around the meat and purée. Scatter toasted almond flakes and micro herbs over the plate. Serve immediately with lemon wedges on the side for squeezing.