Rosemary Ghee Lamb Chops
Tender lamb chops rubbed in rosemary and seared in golden ghee, served over creamy cauliflower mash infused with garlic, butter, and fresh herbs.Â
Ingredients
For the Lamb Chops:
4 lamb chops (rib or loin, about 1.5" thick)
2 Tbsp ghee, softened
2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
2 garlic cloves, minced
Salt & black pepper, to taste
For the Cauliflower Herb Mash:
1 medium head cauliflower, cut into florets (about 4 cups)
2 Tbsp butter
1 clove garlic, smashed
2 Tbsp heavy cream
1 Tbsp fresh parsley or chives, chopped
Salt & pepper, to taste
Optional Finishing:
1 tsp olive oil (for drizzle, off heat only)
Extra rosemary or herbs for garnish
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 32g
Carbs: 5g
Preparation
Steam or boil cauliflower florets until very tender, about 10–12 minutes. Drain well. In a food processor or blender, add cauliflower, butter, garlic, heavy cream, salt, and pepper. Blend until smooth and creamy. Stir in fresh herbs. Keep warm.
In a small bowl, mix softened ghee with rosemary, garlic, salt, and pepper. Rub evenly over both sides of each lamb chop. Let sit at room temperature for 15–20 minutes before cooking.
Heat a cast iron or heavy skillet over medium-high heat. Add the lamb chops and sear 3–4 minutes per side for medium-rare (adjust time for thickness or desired doneness). Let rest for 5 minutes before serving.
Spoon cauliflower mash onto plates. Top with lamb chops. Finish with a drizzle of olive oil and extra fresh herbs if desired.
16kg KB.
12:41