Lamb Chops with Curried Cauliflower
Elevate your dinner game with these sumptuous Lamb Chops with Curried Cauliflower—a perfect blend of bold flavors and aromatic spices. Juicy, seared lamb chops seasoned with garlic and olive oil are paired with golden roasted cauliflower florets, coated in a vibrant mix of cumin, turmeric, curry powder, and paprika. This dish is a feast for both the eyes and the palate, offering a lovely balance of savory and subtly spiced notes. Serve with a dollop of creamy yogurt, a sprinkle of fresh cilantro, and a zesty squeeze of lemon to brighten every bite. Ready in just 45 minutes, this recipe is a showstopper for weeknight meals or special occasions alike. Keywords: lamb chops recipe, curried cauliflower, roasted cauliflower with spices, quick lamb dinner, flavorful lamb chop seasoning.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic cloves (minced)
- 4 tablespoons Olive oil
- 1 head Cauliflower (cut into bite-sized florets)
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Paprika
- 0.5 cups Yogurt (optional, for serving)
- 2 tablespoons Fresh cilantro (chopped, optional)
- 4 wedges Lemon wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cauliflower florets with 2 tablespoons of olive oil, ground cumin, turmeric, curry powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to ensure the cauliflower is evenly coated with the spices.
Spread the spiced cauliflower in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until golden brown and tender.
While the cauliflower is roasting, pat the lamb chops dry with paper towels. Season both sides with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the lamb chops to the skillet and sear for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more done.
Once cooked, transfer the lamb chops to a plate and let them rest for 5 minutes to retain their juices.
Serve the lamb chops alongside the roasted curried cauliflower. If desired, garnish with a dollop of yogurt and a sprinkle of chopped cilantro.
Add a lemon wedge to each plate for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
