There’s something undeniably satisfying about the rich aroma of spiced lamb sizzling in a pan. When paired with a silky cauliflower mash and the vibrant pop of pomegranate seeds, this dish becomes a feast for the senses. It’s comforting, elegant, and entirely grain-free.

This recipe is ideal for a cozy dinner or an impressive weekend meal. The cauliflower mash, infused with garlic and lemon, provides the perfect balance to the robust spices on the lamb. Each bite delivers a beautiful contrast of warmth, brightness, and texture.

Whether you follow a Paleo lifestyle or simply love bold flavors, this dish will quickly become a new favorite at your table.

Ingredients

• 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

Instructions

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.

Tips & Substitutions

• For extra flavor: Marinate the lamb chops with the spice blend and olive oil for a few hours before cooking.
• Make it vegetarian: Swap lamb for grilled portobello mushrooms or roasted eggplant slices.
• Adjust the texture: Add a splash of almond milk or coconut cream to the cauliflower mash for a silkier consistency.

Nutrition

Calories: 1740 (serves 2)

• Fat: 115g
• Carbohydrates: 45g
• Fiber: 14g
• Protein: 125g