Grilled Lamb Chops (2) Recipe

Marinate

Pat lamb chops dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, coarse salt and 1/2 tsp black pepper. Rub marinade evenly over both sides of each chop. Let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours covered).

Grill

Preheat grill or grill pan to high heat (around 230–260°C / 450–500°F). Brush grill grates with oil. Sear lamb chops 2–3 minutes per side for medium-rare depending on thickness (internal temperature 57–60°C / 135–140°F). For medium cook 3–4 minutes per side. After grilling transfer chops to a plate, tent with foil and rest 5–7 minutes before serving so juices redistribute.

Cook Cauliflower

Bring a medium saucepan of salted water to a simmer. Add cauliflower florets and simmer until very tender, about 12–15 minutes. Drain well, returning cauliflower to the hot pot for 1 minute to evaporate excess moisture.

Blend Purée

Transfer hot cauliflower to a blender or use an immersion blender. Add butter, 60 ml cream and 60 ml stock. Purée until very smooth, adding additional stock or cream 1 tbsp at a time if needed to reach a silky consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm until serving.

Trim scallions, keeping white and green parts. Cut into 4–5 cm lengths or thin diagonal slices per preference. Toss with 1 tsp olive oil and a pinch (1/8 tsp) salt. Optionally char the scallions quickly on the hot grill 30–45 seconds per side until lightly marked, then set aside as garnish.

Sauté Shallot

In a small saucepan over medium heat, add a teaspoon of oil (from pantry) and sauté the finely chopped shallot until translucent, about 2–3 minutes—do not brown.

Deglaze & Reduce

Add 200 ml dry red wine and one sprig thyme to the pan. Increase heat to medium-high and boil until liquid reduces by about two-thirds (to roughly 60–80 ml), about 8–12 minutes.

Finish Sauce

Add 120 ml beef or veal stock and continue to reduce until the sauce coats the back of a spoon (about 6–8 more minutes). Remove thyme sprig. Off the heat, swirl in 15 g cold butter piece by piece to mount and slightly thicken the sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste. Keep warm.

Spoon a generous portion of cauliflower purée onto each plate. Place two rested lamb chops on top or beside the purée. Arrange charred or dressed scallions alongside or over the chops. Drizzle 1–2 tbs (approximately 15–30 ml) of the red wine reduction over the chops and around the plate. Serve immediately.