Asian-Style Lamb Chops over Roasted Cauliflower Puree

Ingredients:

• 4 Lamb chops (16 oz).
• 1 head Cauliflower, cut into florets.
• 2 tablespoons Olive oil.
• Salt and pepper to taste.
• 1 tablespoon Low sodium soy sauce.
• 2 teaspoons Crushed garlic.
• 2 teaspoons Fresh grated ginger.
• 1 tablespoon Fresh chopped cilantro (optional garnish).

Nutritional Information:

Calories: 480

Protein: 60g

Fat: 25g

Carbs: 10g

Instructions:

1. Preheat the oven to 400°F. Toss cauliflower florets in 1 tablespoon olive oil, salt, and pepper and lay them out on a baking sheet. Roast for about 20 minutes or until they’re golden brown and tender.
2. While the cauliflower is roasting, prepare the lamb chops. Combine soy sauce, garlic, ginger, and the remaining tablespoon of olive oil in a bowl. Rub this mixture onto the lamb chops, letting it marinade for around 10-15 minutes.
3. Heat a skillet over medium-high heat and cook the lamb chops for about 4 minutes each side or until they reach your preferred level of doneness.
4. Once cauliflower is roasted, let it cool for a few minutes and then blend in a food processor until it forms a creamy puree.
5. Serve each lamb chop over a scoop of the cauliflower puree.

Plating:

Scoop the roasted cauliflower puree onto the center of a plate to form a small mound. Place the Asian-style lamb chop leaning onto the cauliflower puree. You can garnish with freshly chopped cilantro for a pop of color and a hint of freshness. The lamb chop should be glistening with the coating of soy, ginger and garlic marinade. The entire dish should give a warm, sit-down meal impression, with a professional touch provided by the intricately plated components.