Ingrédients

• 400g lamb chops (about 4 small chops)
• 1 medium head cauliflower (approx. 500g)
• 4 Medjool dates, pitted and chopped
• 30g slivered almonds
• 45ml extra virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, for juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Pat the lamb chops dry. In a small bowl, mix cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper. Rub the spice mix thoroughly over both sides of the lamb chops.
2. 2.Cut the cauliflower into florets and add to a food processor. Pulse in short bursts until it reaches a texture similar to coarse couscous. Alternatively, use a box grater.
3. 3.Heat 15ml (1 tbsp) of olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the skillet and cook for 3-4 minutes per side for medium-rare. Remove from the skillet and set aside to rest.
4. 4.Reduce the heat to medium and add another 15ml (1 tbsp) of olive oil to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
5. 5.Add the riced cauliflower to the skillet. Cook, stirring often, for 5-7 minutes until it becomes tender but still has a slight bite.
6. 6.Stir the chopped dates, slivered almonds, and fresh parsley into the cauliflower. Squeeze in the juice of half a lemon and season with salt and pepper. Stir to combine and cook for one more minute.
7. 7.Divide the cauliflower 'couscous' between two plates. Top with the rested lamb chops, drizzle with the remaining olive oil, and serve immediately.

Informations nutritionnelles

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