Lamb Chops With Curried Cauliflower Food

LAMB CHOPS WITH CURRIED CAULIFLOWER AND YOGURT SAUCE

Steps:

• Preheat oven to 475 degrees. In a small bowl, combine yogurt, cilantro, lemon juice, and garlic. Season with salt and pepper; set sauce aside. Cook rice according to package instructions; set aside.
• Break cauliflower into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.
• Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add 4 chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Transfer to plate. Wipe skillet with paper towel; repeat with remaining chops. Serve lamb with rice, cauliflower, and yogurt sauce.

CURRIED LAMB CHOPS

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER

Steps:

• 1. Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
• 2. Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Saute lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
• 3. Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
• 4. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER

Steps:

• Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
• Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
• Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
• Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

LAMB CHOPS WITH CURRIED CAULIFLOWER

Steps:

• Prehat oven to 475 degrees. Mix yogurt, cilantro or parsley, lemon juice and garlic. Season to taste and set aside.
• Cook rice following packet instructions.
• Break cauliflower into large florets, place on baking sheet with sliced onions. Drizzle over oil and sprinkle curry powder. Season with salt and pepper and toss until reasonably well coated.
• Roast in preheated oven, turning occasionally until tender and slightly browned in spots (about 25 minutes).
• Heat a large skillet over medium-high heat and sprinkle 1 teaspoon salt evenly in the bottom. Add 4 chops and cook 2-4 minutes per side for medium rare chops. Transfer to plate.
• Wipe skillet clean with paper towel. Repeat with remaining 4 chops.
• Serve with rice, cauliflower, and yogurt sauce.

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

CURRY LAMB CHOPS

Steps:

• In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.