Lamb chops with creamy leek and cauliflower purée, and mint gremolata – Food & Home Magazine
Succulent lamb chops with creamy leek and cauliflower puree, topped with mint gremolata. Perfect for a special dinner! [4 servings, 1 hr 10 mins]
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Cooking tools:
- Steamer basket
- Food processor
- Immersion blender
- Microplane
- Grater
- Roasting pan
- Whisk
- Mixing bowl
- Pot
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
- Oven
- Stove
- Refrigerator
- Pepper mill
- Plastic wrap
- Serving platter
- Plate
Ingredients
- <h3>LAMB</h3>
- 160ml (2/3 cup) red wine
- 80ml (1/3 cup) olive oil
- 10ml (2 tsp) dried mixed herbs
- 10ml (2 tsp) garlic, finely chopped
- 8 (1kg) lamb rib chops
- <h3>PURÉE</h3>
- 500g cauliflower florets
- 15ml (1 tbsp) butter
- 5ml (1 tsp) olive oil
- 3 (200g) large leeks, finely chopped
- 15ml (1 tbsp) garlic, finely chopped
- 125ml (½ cup) fresh cream
- 30ml (2 tbsp) wholegrain mustard
- 60ml (4 tbsp) Parmesan, finely grated
- salt
- freshly ground black pepper
- <h3>GREMOLATA</h3>
- 45ml (3 tbsp) fresh mint
- 45ml (3 tbsp) fresh parsley
- 45ml (3 tbsp) chives
- 15ml (1 tbsp) lemon zest
- 1 garlic clove, peeled
- handful fresh mint or microherbs, to garnish
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