Lamb Chops, Cauliflower, Tahini, Za’atar & Quinoa

Serves 2


Ingredients:

4 Lamb Chops

½ Small Cauliflower

100ml Vegetable Stock or Milk

1 Tsp Plain or GF Flour

3-4 Tbsp Tahini

35g Quinoa, Red or White

Handful Kale Leaves, sliced

½ Green Apple

5-6 Tbsp Extra Virgin Olive Oil

Handful Fresh Herbs (I used mint, parsley & coriander), roughly chopped

1 Tsp Za’atar

Droitwich Salt & Pepper (Coastline or Pure Salt workperfectly)

½ Lemon, juiced


Method:

  1. Preheat the oven to 180C

  2. Trim the cauliflower into small florets, retaining the stalk

  3. In a saucepan, heat a spoon of oil on medium, add the flour and stir to make a roux

  4. Add the vegetable stock (or milk if you prefer a creamier sauce) and chopped up cauliflower stalk and bring to a simmer

  5. Boil until the cauliflower is very soft

  6. Add the tahini and blend until smooth.  To make it extra smooth, pass through a sieve.

  7. Keep warm until youre ready to serve

  8. Toss the cauliflower florets and sliced kale in some oil and roast in the pre-heated oven for around 10 minutes until cooked and the kale is slightly crispy, remove from the oven and set aside - I serve this at room temperature, but you can reheat the cauliflower just before serving if needed

  9. Cook the quinoa in boiling, salted water or stock as per the packet instructions, drain and set aside

  10. Preheating a frying pan on medium heat

  11. Coat the lamb chops in salt, pepper and oil and fry for 5-6 minutes on each side for medium - the cooking time will depend on the size and thickness of your chops, so aim for a 52-54C core temperature.  If you prefer your chops more cooked, place in the oven for 5 minutes after searing in the pan.

  12. Remove from the pan and set aside to rest

  13. Slice the apple into thin strips, add to the quinoa along with the sultanas, Pinch of Za’atar, fresh herbs, roasted cauliflower/kale and season with Droitwich salt, pepper and lemon juice

  14. Heat the cauliflower, tahini sauce and spoon on to a plate

  15. Top with the quinoa and the mutton chops

  16. Finish with more fresh herbs, lemon juice, a good pinch of Za’atar and a glug of Extra Virgin Olive Oil

Tanya MarchantChurchfields Saltworks