Pan-Seared Lamb with Rosemary Cauliflower Mash
A sophisticated yet simple Paleo dish featuring tender, juicy lamb chops paired with a creamy, garlic-infused cauliflower mash and wilted spinach. A perfect nutrient-dense meal for any night of the week.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1540 calories
$9 per serving
$30 min
2 servings
paleo, any cuisine
Ingredients
- 4 small lamb loin chops (approx. 400g total)
- 1 medium head of cauliflower (approx. 500g), cut into florets
- 200g fresh spinach
- 3 cloves garlic, minced
- 1 sprig fresh rosemary, leaves chopped
- 30ml olive oil
- 15ml lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- 1.Steam or boil the cauliflower florets for 10-12 minutes until very tender. Drain thoroughly.
- 2.While cauliflower cooks, heat 15ml of olive oil in a small pan. Sauté half the minced garlic and all the chopped rosemary for 1 minute until fragrant.
- 3.Transfer the drained cauliflower to a food processor. Add the sautéed garlic-rosemary mixture, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
- 4.Pat the lamb chops dry and season generously with salt and pepper. Heat the remaining 15ml of olive oil in a large skillet over medium-high heat.
- 5.Sear the lamb chops for 3-4 minutes per side for medium-rare. Remove from the skillet and let them rest for a few minutes.
- 6.In the same skillet, add the remaining minced garlic and cook for 30 seconds. Add the spinach and toss for 1-2 minutes until just wilted. Squeeze fresh lemon juice over the top.
- 7.To serve, plate a generous portion of the cauliflower mash, top with the sautéed spinach, and place two lamb chops alongside.
Nutrition Information
118g
fat
32g
carbs
14g
fiber
96g
protein
Why this recipe
This recipe is packed with high-quality protein from lamb for muscle repair. Cauliflower provides fiber and vitamins, while spinach offers iron and antioxidants, making it a well-rounded, low-carb, and highly nutritious Paleo meal.