Lamb Chop with Cilantro Mint Sauce
and roasted cauliflower and eggplant
Lamb and mint sauce are a classic spring combination, and the sauce we included in this version is bright and fresh. Cilantro and lemon juice balance out the sometimes intense flavor of mint.
Proteins
Cuisines
Ingredients
Lamb Chops with Roasted Cauliflower and Eggplant:
- Eggplant - 1 lb , cubed
- Cauliflower - 1 head , florets
- Oil, olive - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Lamb loin chops - 4 (sub pork chops or your favorite cut of steak)
Cilantro-Mint Sauce:
- Lemon juice - 2 Tbsp
- Cilantro leaves - 1/4 cup , packed
- Mint, fresh - 1/4 cup , packed
- Ginger, fresh - 1 tsp , grated
- Garlic - 1 clove , peeled
- Salt - 1/2 tsp
- Honey - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
415
Just a moment...
% Daily Value
Total Fat
27g
42%
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Saturated Fat
10g
48%
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Trans Fat
0g
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Cholesterol
75mg
25%
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Sodium
426mg
18%
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Total Carbohydrate
19g
6%
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Dietary Fiber
8g
32%
Just a moment...
Sugars
9g
Just a moment...
Protein
26g
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Prep
- Eggplant / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Make cilantro-mint sauce - Combine lemon juice, cilantro leaves, mint leaves, ginger, garlic, salt, and honey. Blend using a standing blender or immersion blender until nearly smooth. Add some water, if needed, to help the sauce blend. (Can be done up to 5 days ahead)
- Lamb - Tenderize with a fork. Season with some salt and pepper.
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Make
- Heat oven to 400F / 204C.
- Toss eggplant and cauliflower with olive oil and some salt. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender and golden brown, ~30 minutes.
- When vegetables are about halfway through roasting, heat a skillet over medium-high heat. Add cooking oil and then lamb chops. Put the chops in the pan with the fat facing down and cook until the fat renders and becomes crisp (it’s okay if the chops are touching during this step), 4 to 5 minutes. Then sear on all sides until lamb chops are golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done).
- Transfer lamb to a cutting board and let rest, covered, for 5 minutes.
- Serve lamb with roasted vegetables on the side. Give sauce a good stir and serve over everything. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
415
Just a moment...
% Daily Value
Total Fat
27g
42%
Just a moment...
Saturated Fat
10g
48%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
426mg
18%
Just a moment...
Total Carbohydrate
19g
6%
Just a moment...
Dietary Fiber
8g
32%
Just a moment...
Sugars
9g
Just a moment...
Protein
26g
Just a moment...
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