On Our Table: Seared Lamb with Curry Roasted Cauliflower

Posted on
Dan Wu

One of my favorite cuts of lamb is the loin chop, a simple and small cut shaped like a mini T-bone. Treat it like steak and grill it to medium rare, making sure to get the pan or grill nice and hot to get that amazing sear. You can rub it with any combination of spices (five spice, ras al hanout, paprika and cumin) or simply salt and pepper. Then dress it up with a cool yogurt sauce accented with dill and mint, and pair it with roast vegetables –– potatoes, carrots or cauliflower. Pure, wholesome ingredients cooked simply. Does it get any better?

Photo by Sarah Jane Sanders

Seared Lamb Loin Chops

• Season with salt, pepper and a bit of cayenne.

• Sear on a griddle for 3-4 minutes or until internal temperature reaches 145 degrees.

• Top with Yogurt Mint Sauce (recipe below) and a bit of fresh arugula, wilted in a hot pan with a dash of olive oil and salt. Serve with curried cauliflower or any other variety of roasted vegetables (potatoes, carrots, etc.).

Curried Cauliflower

• Chop a head of cauliflower and toss it in a bowl with one tablespoon of duck fat, along with a considerable pinch of each of these spices: curry, cumin, cayenne and paprika.

• Salt to taste.

• Roast at 400 degrees for 20-25 minutes or until it starts to brown.

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