Gigot lamb chops with cauli blossom

Marinated gigot lamb chops, roasted in the pan, served with cauliflower blossom, pickled onions and a walnut lemon gremolata, is a perfect dish for quick midweek meals or a nice weekend family dinner.

Instructions

for the marinate

Combine the smoked paprika, fennel seeds, cumin, pepper and garlic in a mortar. Add 1 tablespoon olive oil and grind the spices with a pestle.
Pour the spice paste onto the lamb and rub all around the meat. Keep covered in the fridge for at least 30 minutes.

to cook the lamb

Remove the marinated lamb from the fridge. Heat a heavy bottom pan on high heat and add 1 tablespoon of olive oil.
Add the chops to the pan and season the chops with salt and pepper from both sides.
Cook the lamb chops for 3 minutes and turn over. Cook on the other side for another 3 minutes. You want a nice brown colour on both sides.
Using kitchen tongs, hold the chops up with the fat side facing the pan. Cook on the skin side for about 1 minute to render the fat and crisp up the skin.
Remove the lamb chops from the pan and place them on a rack. Rest them for at least 5 minutes before serving.

for the cauli blossom

Sear the cauli blossom in a pan on high heat with a tablespoon of olive oil.
Season with salt and cook them for 2-3 minutes until they turn slightly brown. Turn them around and cook for a further 2 minutes.
Leave them in the pan until you plate up the lamb dish.

for plate up

For plate up add the lamb to the centre of the plate. Add cauliflower blossom on top.
Place the pickled onions around the lamb and drizzle the lemon gremolata over the lamb and around. Optional - garnish with herbs and sea salt.

Gigot lamb chops with cauli blossom

Equipment

Ingredients

Instructions

for the marinate

to cook the lamb

for the cauli blossom

for plate up

Nutrition

Gigot lamb chops with cauli blossom

Equipment

Ingredients metricus customery 1x2x3x

Instructions

for the marinate

to cook the lamb

for the cauli blossom

for plate up

Nutrition

Ingredients