Lamb Chops With Creamed Cauliflower Instant Pot Recipe

Ingredients

• 3 pounds lamb chops
• 3 teaspoon kosher salt
• 3-4 sprigs rosemary, leaves removed
• 1 rosemary sprig
• 1 tablespoon extra-virgin olive oil
• 2 tbsp unsalted buttered
• 1 tablespoon tomato paste
• 1 cup beef stock
• 1 shallot, peeled and halved
• creamed cauliflower, recipe below
• pickled red onions, optional topping

For The Creamed Cauliflower

• 1 head cauliflower, cut into florets
• 1 celery stalk, quartered
• 3 garlic cloves, crushed
• 2 cup chicken stock
• water
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 cup milk, or less depending on the size of the cauliflower
• 3/4 tablespoon cream
• 1/4 cup celery leaves, chopped

Instructions

1. Thirty minutes before cooking, remove the lamb chops from the fridge and place on a rimmed baking sheet.
2. Evenly distribute the salt and rosemary leaves on both sides of the lamb chops.
3. Add the olive oil and butter into the Instant Pot. Set the sauté feature to 12 minutes.
4. Brown the lamb chops, one minute per side in batches of three.
5. Once all lamb chops have been browned, add the tomato paste and shallot. Cook for 1-2 minutes, until the tomato paste is browned. Stir frequently.
6. Deglaze with the beef stock.
7. Add lamb chops and their juices to the Instant Pot. Cover and cook on high pressure for 2 minutes.
8. Once cooked, release pressure immediately.
9. Place the lamb chops on top of creamed cauliflower, top with pan sauce and pickled red onions.

For The Creamed Cauliflower

1. Place the cauliflower, celery, garlic and chicken stock in a saucepan. Then, add enough water to cover. Bring to a boil over medium-high heat. Cook until softened, about 15 minutes.
2. Drain the liquid and then add the butter, salt, milk and cream. Using an immersion blender (or food processor or blender), puree the cauliflower mixture until it is creamy and smooth. Stir in the celery leaves.

This delicious recipe and photos were created by APleasantLittleKitchen.com, we simply shared it. Check them out for more great ideas!

Lamb Chops with Tzatziki Sauce – Gluten Free Recipe

Ingredients

• 1 cucumber, peeled, halved, and seeded
• 1 cup Greek-style yogurt (we like Fage)
• Juice of 1 lemon
• 2 Tbsp olive oil
• 2 cloves garlic, finely minced
• 2 tsp minced fresh dill
• Salt and black pepper to taste
• 4 loin or shoulder lamb chops (about 4 oz each)

Directions

1. Preheat a grill.
2. Grate the cucumber with a cheese grater, then use your (clean!) hands to wring out all the excess water.
3. Combine the cucumber with the yogurt, lemon juice, half the olive oil, garlic, dill, and a good pinch of salt and pepper.
4. Set the tzatziki aside.
5. Rub the lamb with the remaining olive oil, then season all over with salt and pepper.
6. Grill, turning once, until a meat thermometer inserted into the deepest part of a chop reads 135°F, 10 to 12 minutes, depending on the thickness of the cut.
7. Serve with the tzatziki.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it! Check them out for more great ideas!

Lemon Garlic Lamb Chops

Ingredients

• 12 3/4-inch-thick lamb rib chops (about 3 lb. total)
• 2 medium lemons
• 1/4 cup extra-virgin olive oil
• 6 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 3/4 cup couscous
• 1/2 cup peas, thawed if frozen
• 1/4 cup chopped fresh mint

Directions

1. Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.
2. Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.
3. While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.
4. Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.

This delicious recipe was created by finecooking.com. Thanks for letting us share!