Grilled Lamb Chops (2) Recipe

Prep and season

Pat the lamb chops dry with paper towels. In a small bowl combine 1 tbs olive oil, chopped rosemary, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Rub this mixture evenly on both sides of the lamb chops. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours, bring back to room temp before grilling).

Grill

Preheat a grill or heavy skillet (cast iron) to high heat (about 450–500°F / 230–260°C). Brush grill or pan with a little oil. Sear the lamb chops 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or 4 minutes per side for medium. If chops are thicker, finish in a 400°F (200°C) oven for a few minutes. Transfer to a cutting board and let rest 5–7 minutes before slicing.

Cook the cauliflower: In a medium saucepan, bring 2 cups salted water to a boil. Add the cauliflower florets and simmer until very tender, about 8–10 minutes. Drain thoroughly, pressing off excess water.

Purée: Transfer hot cauliflower to a blender or food processor. Add 1 tbs butter, 1 tbs milk (or half-and-half), optional 1 tsp cream cheese, 1 tsp salt and 1/2 tsp black pepper. Purée until completely smooth, adding up to 1–2 tbs additional milk if needed to reach a silky consistency. Taste and adjust seasoning. Keep warm until serving.

Combine sliced scallions with 1 tsp olive oil, 1/2 tsp lemon zest (if using) and a pinch (1/8 tsp) of salt. Toss and set aside to soften slightly. These will be used to top the purée and lamb when plating.

Sauté shallot: In a small saucepan over medium heat, warm 1 tsp olive oil (or use a little butter) and add the finely minced shallot. Cook, stirring, until softened and translucent, about 2 minutes (do not brown).

Deglaze and reduce: Add 3 tbs red wine and scrape any fond from the pan. Increase heat to medium-high and reduce the wine by about two-thirds until slightly syrupy (2–4 minutes). Add 1/2 cup beef or lamb stock and a few sprigs or 1/2 tsp fresh thyme. Continue to simmer until the sauce coats the back of a spoon and measures roughly 3–4 tbs (another 6–8 minutes).

Finish: Remove from heat. Strain the sauce into a small bowl if you prefer a smooth sauce. Whisk in 1 tbs cold unsalted butter until glossy and slightly thickened. Season with 1/8 tsp salt and a small pinch (1/16 tsp) black pepper to taste. Keep warm.

Assemble: Spoon a generous dollop (about 1/2 cup) of cauliflower purée on each plate and spread slightly. Place the rested lamb chops on top or to the side. Spoon 1–2 tbs of the warm red wine reduction around and over the chops. Scatter the sliced scallions over the purée and chops as a fresh garnish. Serve immediately.