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.