cauliflower puree

Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.

Lamb Chops with Garlic &amp; Herbs

lamb chops (cut ¾” thick, 4 pieces)

kosher salt (for seasoning)

black pepper (for seasoning)

garlic

rosemary

thyme

parsley

olive oil (divided)

Marinate the Lamb Chops - Season both sides generously with salt and pepper. Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl. Rub the paste on both sides and let them marinate for at least 30 minutes at room temperature.

Sear the Surface - Heat a large 12&quot; frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add in the lamb chops. Sear until the surface is browned, about 2 to 3 minutes.

Check For Doneness - Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes. 

Rest the Meat - Rest the chops for 10 minutes before serving.

Imagine a cozy evening at home when you want to cook something simple yet elegant. This recipe is just that and will become a go-to meal whenever you want to be a little fancy without any fuss.

White Bean and Cauliflower Purée With Roasted Vegetables and Balsamic Dressing

eggplant

red bell pepper

green bell pepper

yellow bell pepper

½ medium red onion

zucchini (sliced)

olive oil

kosher salt and black pepper

onion

garlic (chopped)

bay leaves

cauliflower florets

15.5 oz (439 g) can cannellini beans

½ tsp kosher salt

black pepper

milk

yeast

basil leaves (for garnish)

tbsp balsamic vinegar

maple syrup

Dijon mustard

garlic (finely grated)

Preheat oven to 400°F.

In bowl, toss eggplant, red bell pepper, green bell pepper, yellow bell pepper, onion and zucchini with olive oil. Season with salt and pepper, and spread out on large sheet pan. Roast for 35 to 40 minutes, until eggplant has softened and starts to colour slightly. Remove from oven and set aside.

In pot with fitted lid, heat olive oil over medium heat. When it starts to shimmer, add onion, garlic, bay leaves and rosemary and cook, stirring, until onion has softened and become translucent, about 5 minutes. Add cauliflower and cook, stirring, for 3 to 4 minutes. Add beans and season with salt and a few grinds of pepper. Stir in plant milk and ½ cup water, cover and cook for 5 minutes.

Remove lid and cook an additional 8 to 10 minutes, until cauliflower has softened. Sprinkle in nutritional yeast, stir and remove from heat. Discard bay leaves and rosemary sprig and, using an immersion blender, blend mixture until smooth and creamy.

White Bean & Cauliflower Purée

Place vinegar, olive oil, maple syrup, mustard and garlic in a jar. Season with salt and pepper to taste and shake vigorously until emulsified. Toss roasted veggies with balsamic dressing and serve on top of the purée. Garnish with basil leaves.

Balsamic Dressing

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Lamb Chops with Garlic & Herbs