Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Lamb Chop with Cilantro Mint Sauce
and roasted cauliflower and eggplant

Active: 45 Total: 55
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

Metric
Servings:
4
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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Eggplant / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. Lamb - Tenderize with a fork. Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. 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).
  4. Transfer lamb to a cutting board and let rest, covered, for 5 minutes.
  5. Serve lamb with roasted vegetables on the side. Give sauce a good stir and serve over everything. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings


0 reviews