Herb-Crusted Lamb Chops with Cauliflower Puree and Pomegranate Relish

Ingredients

• 6 lamb chops (approx. 1 lb total)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium head of cauliflower (about 2 lbs), chopped
• 1/2 cup heavy cream
• Salt, to taste
• 1 cup pomegranate seeds
• 1/4 cup finely chopped red onion
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the rosemary, thyme, Dijon mustard, garlic powder, black pepper, and olive oil to create a paste.
3. Brush the lamb chops with the herb mixture and place them on a baking sheet.
4. Roast the lamb chops in the preheated oven for 15-20 minutes, or until they reach your desired doneness (145°F for medium rare).
5. While the lamb is cooking, steam the chopped cauliflower until tender, about 10-15 minutes.
6. Drain the cauliflower, then blend it with the heavy cream and a pinch of salt until smooth and creamy.
7. In a bowl, combine the pomegranate seeds, red onion, parsley, and lemon juice to make the relish.
8. Once the lamb chops are done, let them rest for a few minutes before serving.
9. Plate a generous scoop of cauliflower puree, top with lamb chops, and garnish with pomegranate relish.