1/2 cup milk, or less depending on the size of the cauliflower
3/4 tablespoon cream
1/4 cup celery leaves, chopped
Thirty minutes before cooking, remove the lamb chops from the fridge and place on a rimmed baking sheet.
Evenly distribute the salt and rosemary leaves on both sides of the lamb chops.
Add the olive oil and butter into the Instant Pot. Set the sauté feature to 12 minutes.
Brown the lamb chops, one minute per side in batches of three.
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.
Deglaze with the beef stock.
Add lamb chops and their juices to the Instant Pot. Cover and cook on high pressure for 2 minutes.
Once cooked, release pressure immediately.
Place the lamb chops on top of creamed cauliflower, top with pan sauce and pickled red onions.
For The Creamed Cauliflower
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.
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.
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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.
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.
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.
Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.
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