A flavorful and unique Paleo dish featuring tender lamb chops seasoned with warm spices, served over a creamy cauliflower mash brightened with fresh pomegranate seeds and herbs. A perfect grain-free and dairy-free meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 4 lamb chops (approx. 500g total)
- 1 medium head of cauliflower (approx. 500g)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 50g pomegranate seeds
- 30ml extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Juice of 1/2 lemon
- 2 tbsp fresh mint, chopped
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Cut the cauliflower into florets. Steam or boil them in salted water for 10-12 minutes until very tender. Drain well.
- 2.While the cauliflower cooks, pat the lamb chops dry. In a small bowl, mix the cumin, coriander, paprika, salt, and pepper. Rub this spice blend generously over all sides of the lamb chops.
- 3.Heat 15ml of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or longer depending on thickness and desired doneness. Set aside to rest.
- 4.In a food processor or with an immersion blender, combine the drained cauliflower, the remaining 15ml olive oil, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- 5.Gently fold the chopped mint and most of the pomegranate seeds into the cauliflower mash, saving some for garnish.
- 6.Divide the cauliflower mash between two plates. Top with the rested lamb chops and garnish with the remaining pomegranate seeds before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of Paleo nutrition, offering high-quality protein from lamb for muscle support. The cauliflower mash is a low-carb, vitamin C-rich alternative to potatoes, while pomegranate seeds add a burst of antioxidants and fiber.
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