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Lamb Chops with Mint Chimichurri Sauce Over Creamy Cauliflower Mash

Lamb Chops with Mint Chimichurri Sauce Over Creamy Cauliflower Mash

Chef Marcel Cocit is making a delicious lamb dish with homemade chimichurri.
Ingredients for Chimichurri Sauce
  • 2-4 cloves garlic (peeled, to taste)
  • 1/2 sweet onion (peeled, roughly chopped)
  • 1 cup fresh Italian parsley (firmly packed)
  • 2 cups fresh mint
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup red wine vinegar
  • 1 and 1/4 cups mild light olive oil
  • Kosher salt and freshly ground pepper (to taste)
Ingredients for Lamb Chops
  • 2 tablespoons olive oil
  • 15 Frenched Rib Lamb Chops
  • 1 recipe chimichurri sauce (RECIPE ABOVE)
Ingredients for Cauliflower Mash
  • 2 heads cauliflower (leaves removed, cut into florets)
  • 2 sticks unsalted butter melted
  • 1/2 cup half & half
  • Kosher salt and freshly ground pepper (to taste)
  • 1-2 tablespoons fresh parsley (chopped, to garnish)
  • Microgreens to garnish plate


DIRECTIONS:

For the Chimichurri Sauce:

In the bowl of a food processor fitted with a blade attachment, add all your ingredients and pulse until well chopped, but not pureed! Very important not to puree it.

Then remove from processor and put into a stainless steel bowl and adjust seasonings using a wire whisk. Adding more olive oil, salt & pepper and chili pepper flakes if needed. It should taste like a nice vinaigrette with a little bit of heat at the end.

For the Lamb Chops:

Preheat the oven to 400ºF.

In a large saute pan, over medium-high heat, add olive oil and warm through. Place lamb chops in pan and sear a few minutes per side. Then transfer to oven for 8-10 minutes (about 3-5 minutes per side -- or until desired doneness has been reached).

For the Cauliflower Mash:

Bring a large pot of salted water to a boil. Add cauliflower and cook until tender about 10-12 minutes. Drain cauliflower and put into a food processor, add butter, salt and pepper and puree until smooth and creamy.

Then add your cauliflower mash to a medium pot and add your half and half and adjust your seasoning and serve hot.

Plating:

On a plate add your cauliflower mash in the center and then place 3 lamp chops over it, top off with chimichurri sauce and lastly garnish with microgreens.

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